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Buster Bars

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Ingredients

1 (16 ounce) package Brownie mix
1 egg
1/2 cup water
1/3 cup vegetable oil
4 cups powdered sugar
2 cups semisweet chocolate chips
2 cups light cream
1/2 cup butter
2 teaspoons vanilla
1/2 gallon vanilla ice craem

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Buster Bars

  • Serves 16
  • Medium

About This Recipe

Buster Bars are, as all Midwesterner knows, an ice cream treat sold by Dairy Queen restaurants. The treat is a combination of ice cream, peanuts, and fudge sauce on a stick, all dipped in milk chocolate. They are sublime.

So I created my own version, but made in a pan so you can serve a crowd. A brownie base is topped with ice cream and the most fantastically rich fudge sauce you can imagine.

This is the perfect dessert to serve for the Fourth of July or any holiday party. Or just keep it in your freezer and snack on it when you are feeling blue or it’s too hot to breathe outside.

 

Steps

1
Done

Preheat the oven to 350°F. Spray a 13" x 9" glass baking pan with nonstick baking spray containing flour and set aside.

2
Done

In a large bowl, combine the brownie mix, egg, oil, and water and mix until blended. Spread into the prepared pan.

3
Done

Bake for 15 to 18 minutes or until the brownie is just set. This makes a thin brownie, so don't overtake. Cool completely on a wire rack.

4
Done

While the brownies are baking and cooling, make the sauce. Combine the powdered sugar, chocolate chips, light cream, and butter in a large saucepan.

5
Done

Bring to a boil over high heat. Then reduce the heat to low and boil, stirring frequently with a wire whisk, for 8 minutes or until the mixture is thickened.

6
Done

Stir in the vanilla. Let the sauce cool completely, stirring it occasionally.

7
Done

When the brownies and the sauce are cool, start assembling the bars. Spoon the ice cream over the brownies and press into an even layer.

8
Done

Pour the cooled sauce over the ice cream. Cover and freeze until firm.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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