Buster Bar Ice Cream Dessert
A no-fuss, crowd-pleasing frozen dessert layered with ice cream sandwiches, hot fudge, peanut butter, whipped topping, and crunchy peanuts. Perfect for potlucks and hot summer days.
Ingredients
Main Ingredients
- 1 package ice cream sandwiches (standard 8–10 count) Or use store-bought chocolate sandwich cookies and softened ice cream as a DIY alternative.
- 1 jar hot fudge sauce (about 16 oz) Warmed slightly so it spreads easily.
- 1 jar crunchy peanut butter Room temperature works best for spreading.
- 1 container whipped topping (8–12 oz) Thawed if frozen.
- 1 cup crushed peanuts Salted or unsalted, toasted if you like extra flavor.
- to taste chocolate syrup For drizzling.
Instructions
Preparation
- Arrange ice cream sandwiches in a single layer in a 9x13-inch pan. Butt them together so the surface is mostly covered.
- Warm the hot fudge slightly (15–20 seconds in the microwave) so it pours. Spoon and pour the fudge evenly over the sandwiches and spread to cover.
- Drop spoonfuls of crunchy peanut butter over the fudge. Use a spatula or the back of a spoon to gently spread it into a thin, even layer — it’s fine if some ripples remain.
- Immediately spread the whipped topping over the entire pan, covering the peanut butter and sealing the top.
- Sprinkle the crushed peanuts over the whipped topping. Finish with a decorative drizzle of chocolate syrup.
- Cover the pan tightly with plastic wrap or foil and freeze for at least 4 hours, or until firm. Overnight is best for clean slices.
- Remove from the freezer 5–10 minutes before cutting. Use a sharp knife warmed under hot water and dried between cuts for tidy squares. Serve chilled.
Notes
Store covered in the freezer for up to 2 weeks. Thaw for 5–10 minutes before serving. Use sunflower seed butter and seeds for a nut-free version.