Buster bar calories plus#

Make the crust: Grease the bottom of a 9-by-13-by-2-inch pan with softened butter. The crust can be wrapped in plastic wrap and frozen for up to 3 days. The bars can be frozen in a zip-top bag for up to 2 weeks. After a few hours in the freezer, the dessert is sliced into bars to satisfy all the salty, sweet, creamy, crunchy or chocolate-y cravings. To finish, Sheehan sprinkles more chopped peanuts and crushed pretzels over the chocolate, giving the bars extra salt and crunch. The no-bake pretzel crust is layered with softened store-bought ice cream (Sheehan likes vanilla here, but you do you), followed by a layer of coarsely chopped, roasted and salted peanuts and topped with a silky chocolate ganache.

Buster bar calories plus#

Inspired by two Dairy Queen treats, the Dilly Bar (vanilla ice cream dipped in chocolate) and the Buster Bar (vanilla ice cream, plus peanuts and swirls of fudge dipped in chocolate), cookbook author Jessie Sheehan’s snack bar dessert is all that, and then some.

If the combination of cool and creamy vanilla ice cream, fudgy, thick chocolate ganache, salty pretzels and crunchy peanuts sounds like something you can get behind, this easy ice cream bar dessert is for you.