Buster Bar Ice Cream Dessert

Name: Buster Bar Ice Cream Dessert
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 15
Cuisine: Global
Ingredients: 454 grams chocolate sandwich cookies, crushed; 414 milliliters confectioners sugar; 355 milliliters dry-roasted peanuts; 12 fluid ounces (12 fluid ounce) can evaporated milk; 118 milliliters margarine; 237 milliliters semisweet chocolate chips; 1 teaspoon vanilla extract; 1 gallons vanilla ice cream

Buster Bar Ice Cream Dessert requires about 8 hours from start to finish. One serving contains 702 calories, 12g of protein, and 40g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 15. Summer will be even more special with this recipe. Head to the store and pick up vanillan extract, evaporated milk, dry-roasted peanuts, and a few other things to make it today.

Instructions

Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.

Ingredients you will need

Margarine

In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes.

Ingredients you will need

Powdered Sugar

Chocolate Chips

Evaporated Milk

Margarine

Equipment you will use

Sauce Pan

Remove from heat and stir in vanilla. Set aside to cool.

Ingredients you will need

Vanilla

Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams.

Ingredients you will need

Vanilla Ice Cream

Crust

Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

Ingredients you will need

Hot Fudge Sauce

Ice Cream

Peanuts

Equipment

Sauce Pan

Ingredients

Servings:

454grams

chocolate sandwich cookies, crushed 414milliliters

confectioners' sugar 355milliliters

dry-roasted peanuts 12fluid ounces

(12 fluid ounce) can evaporated milk 118milliliters

margarine 237milliliters

semisweet chocolate chips 1teaspoon

vanilla extract 1gallons

vanilla ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "