Nothing beats an entire pan of the classic Buster Bar dessert! Great dessert for parties!
I brought this dessert to Easter dinner and we couldn’t collectively decide if it tasted more like the buster bar or the peanut buster parfait. Since gooey, un-frozen fudge is not involved, I decided that “buster bar” best suited its yumminess.
How was your week? Ours was long and quick all at the same time. And guess what? Today began with an onslaught of snow and ended with t-shirts. I love Minnesota!
Can I use Homemade Whipped Cream for this recipe?
Absolutely yes! If desired, replace Homemade Whipped Cream with the whipped topping called for in the recipe card.
Prepare a family-size brownie mix according to the package directions. Top with a thawed 1.5-quart container of vanilla ice cream and top that with some peanuts! As much as you want!
Place the pan in the freezer while you pull out a saucepan.
Throw in some butter, powdered sugar and evaporated milk.
Cook over medium-high heat (stirring constantly) until melted. Add chocolate chips.
Bring the mixture to a boil. Boil for 5 minutes (stirring constantly), or until it has thickened. Remove from the heat and add 1 teaspoon of vanilla extract.
Let cool for 10 minutes and pour it evenly over the pan from the freezer. Freeze for 1 hour.
Top evenly with a defrosted container of frozen whipped topping.
Cover with foil and freeze for a minimum of 4 hours.
Top with extra chocolate chips, peanuts and cherries before serving!
Thanks for being here! Have a wonderful weekend!
Buster Bar Frozen Dessert
- 18.4 oz. brownie mix (family size)
- 1.5 quart container vanilla ice cream thawed
- 1 cup peanuts
- 1/2 cup salted butter (1 stick)
- 2 cups powdered sugar
- 12 oz. can evaporated milk
- 1 cup milk chocolate chips
- 1 tsp. vanilla
- 8 oz. container frozen whipped topping thawed
- Peanuts, chocolate chips and maraschino cherries for topping, if desired
- Prepare brownie mix in a 9×13 pan according to package directions. Evenly spread the ice cream over the brownies and top with an even layer of peanuts. Place pan in freezer.
- In a saucepan over medium-high heat, melt the butter, powdered sugar and evaporated milk. Add chocolate chips and bring mixture to a boil. Boil for 5 minutes, or until the mixture has thickened. Remove from heat and add vanilla. Let cool for 10 minutes and pour evenly into pan from freezer. Freeze for 1 hour.
- Spread the whipped topping evenly over the top. Cover with foil and freeze for a minimum of 4 hours. Top with chocolate chips, peanuts and cherries before serving, if desired!