
This Buster Bar frozen treat is packed with crunchy Oreos, salty peanuts, smooth vanilla ice cream, and a rich fudge chocolate layer. It’s a big batch inspired by Dairy Queen’s classic, great for get-togethers, warm days, or whenever you want a simple yet impressive sweet.
I first whipped this up for a summer party and it vanished fast. Now it’s my go-to whenever I’m asked to bring dessert because it’s always a hit and super simple to throw together.
What You’ll Need
- Butter: melted to hold the crust together and add a creamy touch; unsalted is best to keep saltiness in check
- Powdered sugar: sift it to keep the fudge smooth and sweet
- Semi-sweet chocolate chips: melt easily and bring a rich chocolate punch; good quality counts
- Oreo cookies: crushed for a crisp, chocolatey base; classic Oreos give the best taste
- Vanilla ice cream: softened to spread easily and freeze into a creamy layer
- Spanish peanuts: add salty crunch that pairs perfectly with the sweet chocolate
- Evaporated milk: makes the fudge topping creamy and thick; don’t swap with regular milk or it won’t set right
- Butter: adds silkiness to the chocolate topping; use unsalted to keep flavor balanced
Easy Steps to Follow
- Mix crust:
- Press together melted butter and crushed Oreos firmly in the bottom of a 9 by 13 inch pan to make an even base. Press down tight so it stays together when cold.
- Spread ice cream:
- Evenly spoon softened vanilla ice cream over the crust. Use a spatula to spread it gently so it doesn’t blend with the crust.
- Scatter peanuts:
- Sprinkle plenty of Spanish peanuts over the ice cream. Pop the dish in the freezer to chill while you make the fudge sauce.
- Whip fudge topping:
- Heat powdered sugar, butter, chocolate chips, and evaporated milk in a saucepan on medium. Keep stirring until chocolate melts and it comes to a soft boil.
- Simmer to thicken:
- Lower heat and simmer for 10 minutes, stirring often so it doesn’t stick or burn. Take off the heat and cool completely to make it thick.
- Finish and chill:
- Pour cooled fudge evenly over the frozen dessert and spread to the edges. Freeze again until set. Before cutting, chill in the fridge for 5 to 10 minutes to soften slightly and make slices easier.
My favorite part has got to be the peanut and chocolate combo. It always brings back memories of summer barbecues at my family’s place where this treat was a regular. That memory makes it taste even better.
How to Keep It Fresh
Keep leftovers wrapped tight in the freezer. This dessert stays tasty and firm for up to a week. When you want to eat it again, thaw it in the fridge just till soft enough to slice easily.
Try not to let it warm up too much or the layers might start to separate.
Swap Ideas
If nuts aren’t your thing, swap out Spanish peanuts for roasted sunflower seeds or just skip nuts and enjoy the chocolate and Oreo flavor on its own.
You can switch up the ice cream with your favorite flavor like chocolate or peanut butter for a fun twist.
Going dairy-free? Use vegan butter, nondairy ice cream, and dairy-free chocolate chips for a perfect fit.
Ways to Serve
Top slices with a little caramel or extra fudge for those who love their sweets extra rich.
Try pairing with fresh berries like strawberries or raspberries for a fresh pop.
Add a scoop of whipped cream on the side to make it feel extra fancy.


Common Recipe Questions
- → What’s the trick for a solid crust with Oreos and butter?
Crush Oreos well, mix with melted butter, then press flat into your dish. Chill or freeze it before you add anything else so it stays firm.
- → How do I get vanilla ice cream soft enough to spread?
Let it sit at room temp for about 10 minutes until soft but not melting. That way you can spread it easily.
- → How do I make sure the fudge topping firms up right?
Once the chocolate mix thickens on the stove, cool it fully before pouring on the ice cream. Freeze after to get it nice and set.
- → Can I swap Spanish peanuts for other nuts?
Sure! Roasted salted peanuts are best for crunch and taste, but almonds or pecans work fine too.
- → How can I slice the frozen bar without it cracking?
Dip a knife in hot water, dry it off, then slice. This helps you get clean cuts without breaking it.