For those of you in the USA, do you have special plans this year? I’m so happy that our three kids and their families will all be in Iowa for a small town Fourth of July–the usual cookout, family time, and fireworks.
Do you have special recipes that you make for the Fourth? One that my husband always asks for is Buster Bar Dessert. You’ve probably seen the recipe a dozen times already, but here it is!
Wishing you all a wonderful celebration, but most of all, extending heartfelt thanks to those serving (or who have served) in our Armed Forces, and to their families who are at home.
Buster Bar Dessert
Hot fudge sauce layer:
1 1/2 cups evaporated milk
3/4 cup chocolate chips
1/2 cup butter
2 cups confectioners’ sugar
2 teaspoons vanilla extract
1 pkg Oreos, crushed
1/2 cup melted butter (not margarine)
Filling and topping:
1/2 gallon vanilla ice cream,
1 3/4 cups roasted Spanish peanuts
1 (12 ounce) container Cool Whip thawed
Reserved crumb mixture
Fudge sauce: Melt ½ cup REAL butter in a saucepan, then add the evaporated milk, chocolate chips, and powdered sugar. Bring to boil, and cook 7-8 minutes, stirring constantly. Add vanilla, leave on counter to cool completely.
For crust: mix the Oreos and ½ cup real butter, press into greased 9×13 pan. Reserve ¾ cup of the crumb mixture for topping. Chill until firm.
Then top with soft ice cream, smooth it out, freeze until firm.
Spread on the cool fudge sauce, distribute the peanuts, plop on the whipped topping and spread it like frosting, sprinkle with reserved crumb mixture.
Cover tightly and freeze until firm.