Buster Bar Delight
Servings: 0
Ingredients
- 1 lb. Oreo cookies crushed
- 1/3 cup butter melted
- 1/2 gallon vanilla ice cream softened
- 1 1/2 cups Spanish red skin peanuts
- 2/3 cup powdered sugar
- 1/2 cup butter
- 2/3 cup chocolate chips
- 13 oz. evaporated milk
CHOCOLATE SAUCE:
- Bring ingredients to a slow boil and cook gently for 8 minutes stirring with a whisk. Cool in ice water in sink to room temperature. Pour over top of peanuts and return to freezer until serving time.
Instructions
- Mix together crushed Oreos and melted butter and press into the bottom of a 13x9 pan. Spread softened ice cream over crust.
- Sprinkle peanuts over ice cream and put in freezer.
Notes
Recipe By: Susan Tate
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