Ingredients:

1 package of chocolate sandwich cookies (like Oreos), crushed
1/4 cup melted butter
1/2 gallon vanilla ice cream (softened)
1 cup salted peanuts
1 jar (12 oz) hot fudge sauce (warmed slightly)
1 1/2 cups semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup heavy cream

Instructions:

1. Prepare the Crust:
Crush the cookies: In a large bowl, mix crushed chocolate cookies with melted butter until well combined.
Form the crust: Press the cookie mixture into the bottom of a 9×13-inch baking dish to form a firm, even layer. Freeze for 15-20 minutes to set.
2. Add the Ice Cream Layer:
Spread the ice cream: Once the crust is firm, spread the softened vanilla ice cream evenly over the cookie crust.
Freeze again: Place the dish back into the freezer for 30 minutes, or until the ice cream is firm.
3. Add the Peanuts and Fudge Layer:
Sprinkle peanuts: Evenly distribute the salted peanuts over the ice cream layer.
Drizzle with fudge: Pour the warmed hot fudge sauce over the peanut layer, spreading it gently. Freeze again for another 20-30 minutes to let everything set.
4. Make the Chocolate Peanut Butter Topping:
Melt the chocolate: In a saucepan over medium heat, combine chocolate chips, peanut butter, and heavy cream. Stir until the mixture is melted and smooth.
Pour over the fudge layer: Let the chocolate peanut butter mixture cool slightly, then spread it evenly over the fudge layer.
5. Final Freeze:
Freeze for 1-2 hours: Return the dessert to the freezer for at least 1-2 hours or until it is completely set and firm.
6. Serve:
Cut into bars: Once firm, cut the dessert into bars or squares, just like the classic Buster Bar.
Optional topping: Add whipped cream or extra peanuts for garnish if desired.
Tip:
To make individual Buster Bars, layer the ingredients in small paper cups or muffin liners, then remove the liner before serving.

This recipe gives you a delicious, homemade version of Dairy Queen’s iconic dessert! Enjoy!