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!