Do you love having a buster bar at the Dairy Queen! This is it but better!
Original recipe makes 24 servings
Ingredients
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
1/2 cup melted butter
1/2 gallon vanilla ice cream, softened
1 1/2 cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed
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PREP
30 mins
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COOK
8 mins
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READY IN
2 hrs 40 mins
Directions
- In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners’ sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
- In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9×13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.
Nutrition
Calories: 427 kcal
Carbohydrates: 43.7 g
Cholesterol: 44 mg
Fat: 26.8 g
Fiber: 1.9 g
Protein: 6.6 g
Sodium: 242 mg