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These Homemade Double the Fudge Buster Bars are the fun summer dessert we all need stashed away in our freezers. These bars have an easy homemade chocolate fudge sauce layer, roasted peanuts, vanilla ice cream, and smashed chocolate cookie crumbs. Each bar is finished off with a dip into a homemade “magic shell.” Just like DQ’s Buster Bars – but better. And made with double the fudge sauce and extra crunch too. They are SO VERY GOOD! There’s nothing not to love about these sweet and crunchy Buster Bars. They’re everyone’s favorite, from kids to adults. The perfect summer dessert to keep stocked in the freezer for the hottest days of the year.
The unintentional theme of this summer seems to be nostalgic summer recipes. Fun recipes that remind us of the good ole days of summer when we were kids. For me, that 100% includes a couple of DQ blizzards on hot afternoons.
Growing up in Ohio meant summer was hot and humid. Even on days when it was cloudy, it was still hot, and yup, the humidity was still there. It’s not that way here in Colorado, and to be honest, I actually miss the heat and humidity. I know so many people dislike humidity, but I long for summer in a heat box…the hotter the better.
Anyway, the point is that my childhood summers were hot, and runs to Dairy Queen were frequent. I was a blizzard girl through and through. My favorite being chocolate peanut butter cup, with cookie dough as a close second…yummm! If I wasn’t getting a blizzard, I was getting the soft serve chocolate ice cream. Simple, but I loved it.
Now, my Nonnie on the other hand (whom I’d often convince to take us) was a die-hard Buster Bar gal. She didn’t mess with blizzards…the Buster Bar was her go-to. Since I’ve been missing her greatly recently, I thought it would be fun to make a homemade Buster Bar.
So here we are. And it turns out these are really easy to create at home.
The Details
The great thing about this recipe is that really, the work is all just in the assembly. Layer everything together in Dixie Cups, freeze, then dip, dunk, and cover in chocolate.
The first layer is a rich chocolate fudge sauce. Then peanuts, vanilla ice cream, and more fudge! Then something special that isn’t traditional in a Buster Bar, but sure is a delicious addition…
I added crushed chocolate cookie crumbs for a little CRUNCH. Simple addition, but I think it makes these bars extra special – and maybe even better than DQ.
After the cookie crumb layer comes one more layer of peanuts and one more layer of vanilla ice cream. Once you have everything layered in your Dixie Cups, just freeze until hardened. This usually takes about three hours, but to be safe, I like to freeze overnight.
A quick note on the fudge sauce
I made my own homemade fudge sauce, which I recommend using if you have five minutes to mix it together. It’s so much better than store-bought and is really easy to make.
Finally, dip into more chocolate, eat…enjoy
Once the bars are frozen, comes the fun part. The “magic shell.” Mix melted chocolate with coconut oil until smooth. You now have a “magic shell.” Dip each bar into the magic shell.
At this point, you can eat away…or keep them in the freezer to enjoy later. Yes, you should always have a number of these on hand, stashed away in the freezer for when in need! Unfortunately, we don’t have a Dairy Queen anywhere around us, so I LOVE having these in the freezer. So delicious and so much fun!
Take some time this weekend to make these. Trust me they don’t disappoint and they’ll make for a fun 4th of July dessert as well!
Looking for other Summer ice cream recipes? Here are some favorites:
Creamy Vegan Chocolate Fudge Pops
Peanut Butter Mocha Oreo Ice Cream Sandwiches
No Churn Fudge Brownie Coffee Ice Cream
Malted Milk Cookies n’ Cream Ice Cream Sandwiches
Peanut Butter Brownie Ice Cream Bars
Lastly, if you make these Homemade Double the Fudge Buster Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Double the Fudge Buster Bars
Servings: 12 buster bars
Calories Per Serving: 566 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups chocolate fudge sauce (homemade in notes)
- 1 cup roasted peanuts
- 3 pints vanilla ice cream
- 1 cup chocolate wafer or Oreo cookies, crushed crumbs
- 12 ounces dark, semi sweet, or milk chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- 1. Spoon 2 teaspoons fudge sauce into the bottom of 12 (3 ounce) Dixie Cups. Sprinkle over 1 teaspoon peanuts, then add about 2 tablespoons, or 2 small scoops, of vanilla ice cream, pressing gently to smooth the ice cream into an even layer. Freeze 10-15 minutes 2. Remove 4-6 cups from the freezer at a time. Spoon 2-3 teaspoons of the fudge sauce over the vanilla ice cream, then sprinkle with chocolate cookie crumbs and 1 teaspoon peanuts. Freeze 10-15 minutes. Repeat with the remaining cups.3. Pull the cups out again and add another 2 teaspoons, or 2 smalls scoops, vanilla ice cream and sprinkle with peanuts. Insert popsicle sticks. Freeze until firm, 4 hours or overnight.4. To make the chocolate shell. Melt the chocolate and coconut oil together in the microwave. Cook on 30 second intervals, stirring between intervals until smooth. Let cool 10 minutes. Remove the bars from the freezer one at a time. Peel away the Dixie Cups and cover in chocolate. Keep in the freezer until ready to eat!
Notes
Homemade Fudge Sauce
1/4 cup unsweetened cocoa powder
2/3 cup whole milk
3/4 cups semi-sweet chocolate chips
5 ounces chopped dark chocolate
2 tablespoons salted butter cubed
1 teaspoon vanilla extract
In a bowl, mix together cocoa powder, milk, chocolate chips, dark chocolate, and butter. Melt in the microwave for 1-2 minutes, until smooth. Stir in the vanilla. Let cool slightly. Keep stored in the fridge for up to 1 month.
