Cover tightly with a cake pan lid or aluminum foil. Spread the chocolate sauce over the peanut layer. Sprinkle 1 and 1/2 cups of the peanuts over the ice cream in an even layer. Smooth the gaps with a spoon so the crust is covered evenly with ice cream. Once the chocolate sauce is almost completely cooled, remove ice cream from it’s container and cut it into 1 inch slices. Remove from heat and set aside to cool almost completely. Scoop more ice cream over the fudge and peanuts, tamping it smooth with the ice cream scoop. Add a dollop of hot fudge on top of the ice cream. Tamp it down smooth with the end of the ice cream scoop. Heat over a low flame, stirring constantly, just until the chocolate is melted and all of the ingredients are combined and smooth. Dip 1 or 1 1/2 of ice cream into the bottom of each cup. Place all sauce ingredients in a medium saucepan. Press firmly and evenly into the bottom of a 9 x 13 cake pan. Combine with the melted butter and mix well. A package of Oreos is crumbled into bits to use for the crust. You can certainly use a regular pyrex or metal pan, if you’d like. I like to use a tall foil pan that comes with a convenient plastic lid so I can just toss after all of the dessert is eaten. Place all cookie crumbs in a mixing bowl. These Dairy Queen Buster Bars are made in a 9×13-inch pan. Place the Oreos in the bowl of a food processor (you may have to do this in two or more batches, depending on the size of your food processor.) Pulse until the cookies are totally crumbled and uniform. These are awesome and taste just like the real thing! The only difference: WAY more ooey gooey chocolate! Enjoy.ġ lb. Originally I was going to post the recipe on Monday, but decided to share it in time for the holiday. I’ve received several requests for this recipe since I posted the photo a few days ago.

Buster bar dairy queen