Peanut Buster Dessert Recipe
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Category: |
Category: |
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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
Servings: |
Number Of
Servings:Depends on who’s eating it 😉 |
Preparation
Time: |
Preparation
Time:Several hours. Best to make in advance |
Personal
Notes: |
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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