Buster Bars Recipe - Cooking Index
Buster Bars Recipe - Cooking Index
| 15 oz | 426g | Oreos or Hydrox - crushed |
| 1/2 cup | 99g / 3.5oz | Butter - melted |
| 1/2 | Vanilla ice cream - slightly softened | |
| 1 cup | 237ml | Peanuts or pecans |
| 2 cups | 396g / 13oz | Powdered sugar |
| 2/3 cup | 131g / 4.6oz | Butter |
| 1 cup | 237ml | Evaporated milk (large) |
| 1 teaspoon | 5ml | Vanilla |
| Whipped topping - (opt.) |
Combine crushed cookies and 1/2 cup melted butter. Press into 9x13-inch pan. Slice or scoop ice cream and place on top of cookie mixture. Spread evenly with back of spoon. Press nuts into ice cream. Place pan in freezer.
In a medium-sized saucepan, combine powdered sugar, chocolate chips, 1/2 cup butter and milk. Place pan over medium heat and bring mixture to a boil, stirring constantly. Boil for about 8 minutes stirring constantly (important!) until sauce is thick and glossy. (Do not try to hurry the procedure by cooking on high heat. The sauce will scorch if you do.) Remove sauce from heat and stir in vanilla.
Allow chocolate sauce to cool completely. Then spread over ice cream mixture and return to freezer. Keep frozen until ready to serve. Remove from freezer about 5 minutes before cutting into bars. Garnish with whipping topping if desired.
Source:
70 Years of Good Cooking
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