Buster Bar Dessert has a chocolate cookie crust, vanilla ice cream, fudge, peanuts and a layer of whipped topping! It’s all the flavors and textures of a Dairy Queen Buster Bar, but in a 9×13 pan!Jump to Recipe
I’m a sucker for pretty much any ice cream dessert. But this Buster Bar Dessert is high up there on my list of favorites (along with Ice Cream Cake Roll and Fried Ice Cream Pie)!! Then again, when you combine ice cream and Oreos, you can’t go wrong!
Ice cream desserts always go over really well at our family gatherings. Although they tend to be super easy to make, they just seem like an extra special treat. Buster Bar Dessert is no exception – it’s got just a handful of ingredients, requires minimal mixing, and is about as fool-proof as them come!
What is a “Buster Bar?”
Dairy Queen started serving their signature “Buster Bar” in 1968. The Buster Bar is an ice cream treat on a stick that consists of layers of vanilla ice cream, fudge and peanuts, all dipped in a chocolate coating. Sounds pretty alright, ehh?? 🙂
What do I need to make Buster Bar Dessert?
There are just six ingredients in this dessert – most of which are found in the classic Buster Bar found at DQ. However, the Oreos and whipped topping make their way into this tasty dessert, making it a little different and in my opinion, even better!
- Oreo Cookies – Or any brand chocolate sandwich cookie you’ve got on hand. (Although nothing compares to a true Oreo, in my opinion! :))
- Butter – You’ll need butter to hold together the Oreo cookies in the crust.
- Vanilla Ice Cream – Most of the time I stick with vanilla, however, you can certainly try chocolate, chocolate chip, cookies n cream or other flavors if you’d like!
- Chocolate Fudge Ice Cream Topping – You’ll want to get the stuff in a jar, not the “chocolate syrup” in a plastic bottle as that’ll be too runny.
- Spanish Peanuts – These are the peanuts with the skins still on. If you don’t like the texture of the skins, adding regular salted peanuts will work just fine.
- Whipped Topping – Although I love homemade whipped topping, Cool Whip is just so easy and works perfect in this recipe. However, if you want to make homemade whipped topping, that’ll work too (but be sure to sweeten it so it preserves better in the freezer).
How do you make Buster Bar Dessert?
Although this recipe is super easy, do keep in mind that it’ll need to freeze several hours before serving. It’ll stay good for a couple weeks or more in the freezer, so you can always make it ahead of time if you think of it!
First, you’ll want to crush the Oreos. You can either place them in a resealable baggie and crush them with a rolling pin, or use a food processor. Measure out 1 cup of the crumbs and set them aside (you’ll use them as a garnish on top!) Now, you’ll add the melted butter, mix well, press into the bottom of a 9×13 pan and freeze.
Next, you’ll get your ice cream out of the freezer and let it soften. You’ll scoop the ice cream over the crust and spread it until it’s a nice, even layer. (If it’s too hard to spread, let it set out a bit longer to soften more). Then, you’ll put the dessert back in the freezer for at least 2 hours.
Now it’s time for the toppings! Read the instructions on the jar of fudge so you know how to warm it up. Once it’s warm (but not super hot), give it a good stir so it’s smooth. Pour the fudge over the ice cream and spread it out. Sprinkle the peanuts over the fudge and then spread the whipped topping over it. Sprinkle the reserved Oreo crumbs on top, place a lid on the pan (or aluminum foil) and freeze for at least 4 hours.
Let the dessert set out 5 minutes before serving, so it’s easier to cut. Then cut into squares and enjoy!!
Variations to try…
The options are truly endless. Here’s a few ideas:
For the chocoholic: Use Dark Chocolate Oreos and chocolate ice cream!
For the caramel lover: Use Golden Oreos, vanilla ice cream, and caramel instead of the fudge!
And for the coffee fanatic: Use the Mocha (or regular) Oreos and coffee-flavored ice cream!
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Buster Bar Dessert
- 1 14.3 oz pkg chocolate sandwich cookies (ie. Oreos)
- 1/3 c butter melted
- 1/2 gal vanilla ice cream softened
- 1 12 oz jar hot fudge ice cream topping
- 1 1/2 c salted redskin (spanish) peanuts*
- 1 8 oz tub whipped topping
- Crush the cookies; reserve 1 cup of the crumbs for garnish on the top.
- In a mixing bowl, combine the melted butter and cookie crumbs. Press into a 9×13 pan.
- Carefully spread the softened ice cream over the cookie crust. Freeze for at least 2 hours.
- Spread the fudge topping over the ice cream. (You will need to warm the fudge topping up a bit to make it spreadable).
- Sprinkle the peanuts over the fudge. Spread the whipped topping over the dessert and sprinkle with reserved cookies.
- Freeze 4 hours or overnight.