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Ingredients
| evaporated milk: 1 1/2 cups |
| semisweet chocolate chips (chips): 2/3 cup |
| unsalted butter: 1/2 cup |
| vanilla extract: 1 tsp |
| semisweet chocolate chips: 1 lb |
| unsalted butter: 1/2 cup |
| vanilla ice cream: 1/2 gal |
| Spanish peanuts: 1 1/2 cups |
| frozen whipped topping: 12 oz |
Buster Bar Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
8 min -
Servings
24 serving(s)
Tags
- In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
- In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.