Create a homemade Buster Bar dessert with layers of vanilla ice cream, chocolate fudge sauce, and a Dark Chocolate OREO crust. This frozen ice cream dessert features crunchy peanuts, creamy Cool Whip, and a rich chocolate topping, making it perfect for summer parties, family gatherings, or holiday desserts. Easy to assemble and freeze, it serves as a show-stopping ice cream treat that kids and adults love.

Ingredients

Chocolate Fudge Sauce

1 ¾ cups confectioners’ sugar
12 oz evaporated milk
1 cup semisweet chocolate chips
½ cup butter
1 teaspoon pure vanilla extract

Dark Chocolate OREO Crust

36 Dark Chocolate OREO cookies (whole)
6 tablespoons butter, melted

For the Rest

1 ½ quarts vanilla ice cream, slightly softened
1 heaping cup Spanish peanuts, roughly chopped
12 oz container Cool Whip
3 Dark Chocolate OREO cookies, crushed

Instructions

Prepare the Chocolate Fudge Sauce:
In a medium saucepan over medium heat, combine the confectioners’ sugar, evaporated milk, chocolate chips, and ½ cup butter. Stir frequently until the chocolate chips and butter have melted.
Bring the mixture to a gentle boil, stirring constantly, and boil for 8 minutes, stirring often. Reduce heat if necessary to maintain a low boil. Remove from heat and stir in the vanilla extract. Let the sauce cool for at least one hour.
Make the OREO Crust:
Place 36 whole OREO cookies in a food processor and pulse until finely crushed. Add the melted butter and pulse again until fully combined.
Press the mixture firmly into the bottom of a 13 × 9-inch baking dish to form an even crust. Freeze the crust while the fudge sauce cools.
Assemble the Ice Cream Layer:
Once the fudge sauce has cooled, slice the vanilla ice cream into ¾-inch slices (or scoop and spread evenly) over the chilled OREO crust. Smooth the ice cream layer with the back of a spoon or an offset spatula.
Add Peanuts and Fudge:
Sprinkle the chopped Spanish peanuts evenly over the ice cream. Pour the cooled fudge sauce over the ice cream and spread to cover completely. Freeze for 1 hour or until set.
Finish with Whipped Topping:
Spread Cool Whip over the top and sprinkle with crushed OREO cookies. Cover and freeze for at least 4 hours or overnight before serving.

Why You’ll Love This Recipe

Layered dessert: Creamy ice cream, crunchy peanuts, fudgy sauce, and chocolate crust create the perfect texture combination.
Homemade candy bar at home: Tastes like the classic Buster Bar with fresh ingredients.
Impressive yet simple: Perfect for parties, gatherings, or a fun family treat.

Tips

Chill the OREO crust while the fudge sauce cools to make layering easier.
Slightly soften ice cream for easier spreading over the crust.
Use an offset spatula for smooth, even layers.
Freeze thoroughly between layers to maintain clean separation.

Variations and Substitutions

Nuts: Substitute peanuts with almonds, cashews, or pecans.
Ice cream flavors: Try chocolate, peanut butter, or coffee ice cream for a different twist.
Fudge sauce: Use milk chocolate or dark chocolate according to preference.
Crust alternative: Swap OREO cookies with graham crackers or chocolate wafers.

FAQs

Can this dessert be made ahead of time?
Yes, assemble the dessert and freeze for several hours or overnight. It actually tastes better after sitting overnight.

Can I make it nut-free?
Yes, simply omit the peanuts or replace them with a nut-free crunch, like cookie crumbs.

How long does it need to freeze before serving?
At least 4 hours, but overnight is ideal for best results.

Serving

Slice into bars using a sharp knife warmed in hot water for clean edges.
Serve on dessert plates with extra fudge drizzle if desired.
Great for summer gatherings, birthday parties, or holiday celebrations.

Suggestions

Top with chocolate shavings, caramel drizzle, or sprinkles for extra flair.
Cut into smaller squares for bite-sized treats at parties.
Pair with coffee or milk for a complete dessert experience.