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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 24 |
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Do you love having a buster bar at the Dairy Queen! This is it but better! Ingredients:
1 1/2 cups evaporated milk |
2/3 cup chocolate chips |
1/2 cup butter |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 pound chocolate sandwich cookies, crushed |
1/2 cup melted butter |
1/2 gallon vanilla ice cream, softened |
1 1/2 cups roasted spanish peanuts |
1 (12 ounce) container frozen whipped topping, thawed |
Directions:
1. 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.
2. 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.
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