Monday, 24 June 2013

Buster Bar Dessert


I should’ve declared June as “My Clearasil Month.” Two weeks ago, I featured a homemade Orange Julius inspired by my first job. This week, I’m serving up a caker dessert based on the popular Dairy Queen treat. And if anyone should know what a Buster Bar tastes like, it’s me. Because I made lots of them. That’s right, folks. I used to be a Dairy Queen.

Here are some interesting facts I learned while working there:

1) You can get any three toppings you want on a banana split (most people assume there’s some kind of weird pineapple, chocolate and strawberry restriction.)


2) Make sure no customers are around before you get freaky with the whipped cream dispenser.

3) If you stick your tongue into the cone dip, you’ll burn it.

Another thing I learned is that Spanish peanuts (the ones with the skin on them) taste the best. And that’s what we used for Buster Bars. So when you make this dessert, opt for those instead of chopped peanuts. I’d also skip the Oreos on top and cover with a layer of that chocolate magic shell stuff. Lastly, if you want sh-t to get really real, serve with an air of teen angst and a bandaged tongue.

48 Oreo cookies (see note)
¼ cup melted butter
½ gal. vanilla ice cream
8 ounces Cool Whip
1 cup peanuts
1 jar hot fudge topping

Crush cookies and mix with melted butter. Reserve 1 cup for topping, press into 9” x 13” pan. Put softened ice cream on top of cookie layer and freeze. Pour hot fudge sauce over and add peanuts, freeze. Spread Cool Whip on top, sprinkle with reserved cookie crumbs and freeze.

Note: one bag

Source: National Mfg. Co. 1901-2001 Centennial Cookbook





13 comments:

  1. Holy crap that's a lot of biscuits!

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    Replies
    1. If it makes you feel better, you can probably make do with 47.

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  2. Holy crap that looks good! I'm not much of an ice cream person (I usually got a Mr. Misty), but my mouth is watering over this.

    Of course, you know what would be even better? Buster Bar Dessert Flambé.

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    1. Apparently, Buster Bar Dessert Flambé is all the rage in Europe right now. There's only one catch - you have to eat it really fast.

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  3. What dress size are you now Brian? 22? I will be from eating all these!

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    1. A true gentleman never reveals his dress size. But I will say that if it wasn't for my Richard Simmons "Sweatin' to the Oldies" VHS tape, I'd be in big trouble.

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  4. My kids would go absolutely insane for this. During a recent visit to Grandpa in the northern woods, he introduced them to the wonders of DQ. They would FREAK if I made this for them (and they would freak afterwards from the sugar rush)!!

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    1. Sorry, Amy. I'm a little confused. (It happens a lot with me.) Your kids' grandfather introduced them to Dairy Queen in the northern woods? Was it a DQ in a log cabin?

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  5. GOOD LORD!
    I need this now!

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    Replies
    1. It's on its way! C.O.D., of course.

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  6. What's all this fancy gourmet stuff? Spanish Peanuts instead of plain old peanuts, and that fancy magic chocolate shell stuff instead of Oreos? Are you tweaking a Caker Recipe? Who are you, and what have you done to Brian Francis?

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    1. In my defense, the magic shell stuff comes in a squeezable container and likely has ingredients that I can't pronounce. As far as the peanuts go, you're right. I shouldn't have called them Spanish peanuts. That was very uncakerish of me. I should've simply referred to them as "them nuts with the skin still on."

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    2. To be fair, the Magic Shell has more fat and calories than the Oreos, so it's a natural caker choice.

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