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Buster Bars



Buster Bars

Linda Larsen
This super easy recipe for Buster Bars combines a chocolate cookie base with ice cream and a really rich and creamy homemade chocolate sauce that stays creamy even when it's frozen. Yum.

Prep Time: 25 minutes

Cook Time: 11 minutes

Total Time: 36 minutes

Yield: 16 servings


  • 1/2 lb. crushed chocolate sandwich cookies
  • 1/4 cup butter, melted
  • 1/2 gallon vanilla ice cream, slightly softened
  • 4 cups powdered sugar
  • 1 pint half and half cream
  • 12 oz. pkg. semisweet chocolate chips
  • 1/2 cup butter
  • 1 tsp. vanilla
  • 1 cup salted peanuts, chopped, if desired


In large bowl, combine crushed cookies and melted butter and mix well. Press in bottom of 13x9" pan. Top with scoops of vanilla ice cream. (If you buy a square 1/2 gallon, you can cut it into 1" thick slices and put those on the crust. Press them gently together to form Spread ice cream gently into an even layer. Place in freezer.

In large saucepan, combine powdered sugar, half and half, chocolate chips and butter. Bring to a boil. Lower heat and cook, stirring constantly, for 8-12 minutes until thickened. Remove from heat and add vanilla; stir to blend. Let sauce cool completely, stirring occasionally with wire whisk.

If desired, sprinkle peanuts over ice cream. Pour chocolate sauce over peanuts and return pan to freezer. Cover and freeze for 4-6 hours until firm. Cut into squares to serve.

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