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Buster Bars/Ice Cream Cake

January 28, 2013

Difficulty: Easy
Prep Time: 35 min
Cook Time: 15 min
Total Time:  4 hours (including freezing and cooling time)
Yield:  12 – 16 servings

Buster Bar PanIngredients:

1 package (15 oz) Oreo cookies
1 cup butter, divided
½ gallon vanilla ice cream
1 ½ cup peanuts (optional)
1 cup chocolate chips
2 cup powdered sugar
1 can (13 oz) evaporated milk
1 t vanilla


1)  Crush Oreo cookies and mix with ½ cup melted butter.  Press into the bottom of a 9×13 inch pan
2)  Freeze for 1 hour
3)  Pull ice cream out of freezer and let sit for 5 min to soften.  This makes it easier to spread.  Spread the ice cream on the cookie crust.  Make this layer as even as possible.  Since the next layer added will be liquid it’ll fill in the holes first.
4)  Press on peanuts (optional).  Freeze ice cream/peanut layer for 1 hour
5)  Boil in a large sauce pan the chocolate chips, evaporated milk, powdered sugar, and remaining ½ cup butter.  Boil for 8 min.
6) Add vanilla and cool for roughly 30 min.
7) Spread on ice cream layer and Freeze for 1 hour.

Buster Bar Serving


From → Dessert

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  1. January 26, 2013 WDC « Elements of Wood

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