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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

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 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. 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 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.

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.

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. Just don’t cook it too long or it will get very thick, almost like fudge. Not what you want. Unless you want fudge.
  • 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 overtake 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

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.

lindaBest

Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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