Buster Bar Dessert
16 servings
1/2 lb. crushed chocolate sandwich cookies
1/4 cup butter, melted
1/2 gallon vanilla ice cream, slightly softened
4 cups powdered sugar
1 pint half and half
12 oz. pkg. semisweet chocolate chips
1/2 cup butter
1 tsp. vanilla
1 cup salted peanuts, chopped, if desired
Prep Day: In large bowl, combine crushed cookies and melted butter and mix well. Press in bottom of 13×9″ pan. Top with scoops of vanilla ice cream. Spread ice cream gently into an even layer. Place in freezer.
In large saucepan, combine powdered sugar, half and half, chocolate chips and butter. Bring to a boil. Lower heat and cook, stirring constantly, for 8-12 minutes until thickened. Remove from heat and add vanilla; stir to blend. Let sauce cool completely.
If desired, sprinkle peanuts over ice cream. Pour sauce over peanuts and return pan to freezer. Cover and freeze for 4-6 hours until firm.
Serve Day: Set out few minutes and then cut into squares.
Northerly Nosh 