Snacks & Desserts
Buster Bar Dessert
Cindy; Friendswood, TX
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
18 |
36 |
54 |
72 |
90 |
108 |
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Makes: 9”x13” pan |
1 |
2 |
3 |
4 |
5 |
6 |
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Ingredients: |
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Oreo cookies*, crushed |
16 oz. |
32 oz. |
48 oz. |
64 oz |
80 oz. |
96 oz. |
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Melted margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Half gallon vanilla ice cream**, softened |
3/4 |
1-1/2 |
2-1/4 |
3 |
3-3/4 |
4-1/2 |
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Salted peanuts |
1/2 lb. |
1 lb. |
1-1/2 lbs. |
2 lbs. |
2-1/2 lbs. |
3 lbs. |
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Margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Evaporated milk |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
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Chocolate chips |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
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Powdered sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
*= 20 oz. package of Oreos minus
about 8 cookies equals about 16 oz.
**= ice cream measurement refers to how much of the
half gallon of ice cream you use. So for 3x the
recipe, you need 2 full half gallons, and 1/4 of the
third half gallon.
Assembly Directions:
Put the crushed Oreos in the bottom of a 9”x13” pan.
Mix the melted margarine into the crumbs, and press
the mixture into the bottom of the pan to form a
crust. Carefully spoon the softened ice cream onto
the crust and smooth it out. Don’t fill the pan to
the top, as you need to leave room for the topping.
Sprinkle peanuts on top of the ice cream. Put the
pan in the freezer for the ice cream to harden while
you make the topping. To make the topping, put the
margarine and evaporated milk in a saucepan and
start heating it. Add the chocolate chips and
powdered sugar. Stir to mix well. Bring the mixture
to a boil. Reduce heat and simmer for 10 minutes,
stirring occasionally. Set topping aside and allow
to completely cool. Remove dessert pan from the
freezer, and spread the cooled topping over the
dessert.
Freezing Directions:
Cover pan with foil or put in a
two-gallon freezer bag. Seal, label and freeze.
Serving Directions:
Remove dessert from the freezer about 10
minutes before you want to serve it. Allow dessert
to soften slightly, then cut into squares and serve.
Tammy’s Comments:
This is a great dessert to have on hand…
everyone loves it! You can make it in two 8”x8” pans
instead of a 9”x13” if you want. Once the whole
dessert is frozen, you can cut it and wrap each
individual piece in a fold-top baggie, or plastic
wrap. Put all the wrapped pieces in a freezer bag.
Then you can easily remove the needed number of
servings.
Nutritional Info:
Per Serving: 492 Calories; 30g Fat (53.9% calories
from fat); 7g Protein; 51g Carbohydrate; 2g Dietary
Fiber; 25mg Cholesterol; 448mg Sodium.
Exchanges: 1/2 Lean Meat; 6 Fat; 3 Other
Carbohydrates.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.