Homemade Double the Fudge Buster Bars
The healthier summer dessert we all need stashed away in our freezers...great for the 4th of July too!
Servings: 12 buster bars
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!
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.