About This Recipe
So it seems I am obsessed with frozen desserts these days. No surprise since the dew points have been in the upper 70s and it’s just too hot and steamy to breathe outside. This recipe for Buster Bars is one of the very best and will make you forget about the heat for a while.
Buster Bars are, as all Midwesterners know, an ice cream treat sold by Dairy Queen restaurants. This sublime treat is a combination of vanilla soft serve ice cream, peanuts, and fudge sauce on a stick, all dipped in milk chocolate. They are incredible.
So I decided to create my own version, but made in a pan so you can serve a crowd. After all, the individual Buster Bars are just gone too soon. This recipe should last a few days in the freezer. Maybe.
The recipe is made of a brownie base 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 Labor Day or any holiday party. Or just to keep in your freezer and snack on it when you are feeling blue or it’s too hot to breathe outside.
Tips for the best Buster Bars:
- Always always use a wire whisk to stir the fudge sauce. And remember that the sauce will thicken in the freezer, so take it off the heat when it looks like commercial fudge sauce.
- And don’t overtake the brownies. They should be fudgy and slightly undercooked, since they will get harder when frozen.
- Be sure the brownies are completely cool before you add the ice cream.
- Let the ice cream stand out of the freezer for about 20 minutes so it’s soft enough to scoop. And freeze the dessert until the ice cream is hard before you add the fudge sauce.
- And the fudge sauce should be completely cool so it doesn’t melt the ice cream when you pour it over. If the ice cream melts the texture will change.
Why this recipe works:
- Making your own fudge sauce is the best way to ensure a good recipe. No commercial sauce can compare to this one. Use a wire whisk and stir a lot while it’s cooking.
- The original recipe used crushed cookies as a base. Brownies are better. They get really fudgy in the freezer and are the perfect complement to the smooth and creamy ice cream and the silky fudge sauce. Just don’t overbake them; they should be a little bit underbaked.
- Let this dessert stand at room temperature for 10 to 15 minutes before you try to slice it. Trust me.
Steps
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1
Done
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Preheat the oven to 350°F. Spray a 13" x 9" glass baking pan with nonstick baking spray containing flour and set aside. |
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2
Done
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In a large bowl, combine the brownie mix, eggs, oil, and water and mix until blended. Spread into the prepared pan. |
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3
Done
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Bake for 23 to 28 minutes or until the brownie is just set. This makes a thinner brownie, so don't overbake. Cool completely on a wire rack. |
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4
Done
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While the brownies are baking and cooling, make the sauce. Combine the powdered sugar, chocolate chips, light cream, and butter in a large saucepan. |
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5
Done
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Bring to a boil over high heat. Then reduce the heat to low and boil, stirring frequently with a wire whisk, for 8 to 10 minutes or until the mixture is thickened. |
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6
Done
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Stir in the vanilla. Let the sauce cool completely, stirring it occasionally. |
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7
Done
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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. |
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8
Done
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Pour the cooled sauce over the ice cream. Cover and freeze until firm. Cut into squares to serve. |
