Peanut Buster Dessert Recipe
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Ingredients: |
Ingredients: Peanut Buster Base: 15 oz. (original) Oreo cookies, crushed 1 stick melted butter ½ gallon vanilla ice cream 1½ - 2 cups salted Spanish peanuts
Chocolate Topping: 13 oz. can evaporated milk 1 stick of butter ⅔ cup chocolate chips 2 cups powdered sugar
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Directions: |
Directions:Mix crushed Oreos and melted butter and pat into a 9” X 13” pan. Freeze for 1 hour. Soften ice cream and spread on crumb crust. Sprinkle peanuts on top of ice cream. Pat down and freeze.
Make chocolate topping by combining 4 ingredients in a saucepan. Bring to a boil and boil for 8 minutes, stirring constantly. Let cool completely. Pour over top of dessert and freeze for at least two hours.
Thaw for a few minutes before serving. It’ll be easier to cut into. |
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Number Of
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Number Of
Servings:Depends on who’s eating it 😉 |
Preparation
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Preparation
Time:Several hours. Best to make in advance |
Personal
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Personal
Notes: This recipe Is especially good for big groups and it has withstood the test of time. It was always a big hit at team parties when Brian, Erin and Steve were playing sports. We hosted countless team dinners for soccer, baseball, tennis, basketball and golf teams and it was a go-to dessert. I recently served it for Signe’s soccer team and their families when they were in a soccer tournament in the Chicago suburbs. They loved it! I hope you will too.
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