Homemade Buster Bar Dessert Recipe

Ingredients

1 package Oreo cookies, crushed

1/2 stick butter, melted

1/2 gallon vanilla ice cream, softened

1.5 C salted peanuts

1/2 C powdered sugar

2/3 C chocolate chips

1.5 C evaporated milk

1/2 C butter

1 tsp vanilla

Direction

Mix crushed cookies and melted butter. Press mixture into a 9×13 pan. Stick in the freezer for a few minutes to harden up.

Spread softened (just soft enough to spread, but not all melty) ice cream on top of the hardened cookie layer.

Top with salted peanuts and return to the freezer.

While those layers are in the freezer, make the topping (*note: if you do not want to make the topping from scratch, I’m sure you could substitute for a jar of fudge topping). For the topping, boil the sugar, chocolate chips, evaporated milk, and butter in a small sauce pan for 8 minutes, stirring constantly. Cool & stir in 1 tsp vanilla.

Let cool completely, then spread over ice cream and peanuts. Freeze.

Let freeze completely (at least a few hours) and then serve. Serving tip – run the knife under hot water first before slicing.

Slice into very thin pieces and serve topped with fresh whipped cream or fresh berries. Enjoy!

Apple Crisp II

INGREDIENTS

10 cups all-purpose apples, peeled, cored and sliced 

1 cup white sugar 

1 tablespoon all-purpose flour 

1 teaspoon ground cinnamon 

1/2 cup water 

1 cup quick-cooking oats 

1 cup all-purpose flour 

1 cup packed brown sugar 

1/4 teaspoon baking powder 

1/4 teaspoon baking soda 

1/2 cup butter, melted

DIRECTIONS

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.