Okay. Warning – this post contains nuts; peanuts. It will be contaminated and is certainly processed in a space that contains nuts. For the record, I did not make this dessert – but I have in the past, and it’s amazing.
When I was younger, before nut processing became what it is today, I could eat peanuts. In fact, peanuts are a legume – they are part of the bean & pea botanical family – so, some people with a tree nut allergy can actually eat peanuts. However, the cross-contamination during the processing of the peanuts often make them off-limits for those of us with tree nut allergies.
That aside, I did eat this dessert as a child and LOVED it. The chocolate sauce and the cookies along with the ice cream are the best parts – so, you can definitely make this recipe without the peanuts with excellent success!
Buster Bar Dessert – From The Puncochar Family
- 2 C powdered sugar
- 1 (12 oz) can evaporated milk
- 2/3 C chocolate chips (dark chocolate recommended)
- 5 T butter, 6 T butter (divided)
- 1 tsp. vanilla
- 1 lb. Oreo cookies
- 1-2 C Spanish peanuts
- 1/2 gallon vanilla ice cream, softened
Begin by mixing together the 2 C powdered sugar, 1 can evaporated milk, 2/3 C chocolate chips, 5 T butter and 1 tsp. vanilla in a large saucepan. While stirring constantly, bring the mixture to a boil and then boil for 8-10 minutes. Cool thoroughly.
Next up, crush the Oreo cookies and then add the melted butter to the cookies. Press the cookie mixture into the bottom of a 9x13 baking dish. Spread 1 C Spanish peanuts over the cookie crust. Then, chill.
When the bottom layer is set, spread the softened ice cream over the peanuts. Then, sprinkle the remaining 1 C peanuts over the ice cream. Cover with cooked chocolate sauce and freeze overnight.
Remove from the freezer 10 minutes before serving, then slice and serve. Freeze leftovers.
End of nut-filled recipe.