BUSTER BAR ICE CREAM CAKE

September 01, 2019
Buster Bar frozen dessert Cake Recipe: All the wonderful layers of farm Queen Buster Bars in an exceedingly fast 5-ingredient treat! frozen dessert, fudge, red abraded peanuts, and chocolate coating ironed into easy-to-cut bars.

BUSTER BAR ICE CREAM CAKE

Today’s straightforward to form 5-Ingredient Buster Bar frozen dessert Cake is simply what the doctor ordered. It’s the proper pick-me-up and cool-me-down for summer parties!

Our Buster Bar frozen dessert Cake direction has all the elements of classic farm Queen Buster Bars ironed into a baking dish therefore it will be cut associate degreed served as an frozen dessert cake.

BUSTER BAR ICE CREAM CAKE

INGREDIENTS :

  • 1 gallon vanilla ice cream
  • 14 ounce hot fudge sauce
  • 10 whole chocolate graham crackers
  • 1 1/2 cups red skin peanuts
  • 7.5 ounce Magic Shell chocolate coating

INSTRUCTIONS :

  1. Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
  2. Scoop half the ice cream on top of the graham crackers. Use the scooper (or a stiff spatula) to smash the ice cream into a flat layer.
  3. Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.
  4. Scoop the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.
  5. Sprinkle the remaining peanuts over the ice cream in an even layer. Then drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for at least 3 hours before cutting.
Buster Bar frozen dessert Cake Recipe: All the wonderful layers of farm Queen Buster Bars in an exceedingly fast 5-ingredient treat! frozen dessert, fudge, red abraded peanuts, and chocolate coating ironed into easy-to-cut bars.

BUSTER BAR ICE CREAM CAKE

Today’s straightforward to form 5-Ingredient Buster Bar frozen dessert Cake is simply what the doctor ordered. It’s the proper pick-me-up and cool-me-down for summer parties!

Our Buster Bar frozen dessert Cake direction has all the elements of classic farm Queen Buster Bars ironed into a baking dish therefore it will be cut associate degreed served as an frozen dessert cake.

BUSTER BAR ICE CREAM CAKE

INGREDIENTS :

  • 1 gallon vanilla ice cream
  • 14 ounce hot fudge sauce
  • 10 whole chocolate graham crackers
  • 1 1/2 cups red skin peanuts
  • 7.5 ounce Magic Shell chocolate coating

INSTRUCTIONS :

  1. Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
  2. Scoop half the ice cream on top of the graham crackers. Use the scooper (or a stiff spatula) to smash the ice cream into a flat layer.
  3. Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.
  4. Scoop the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.
  5. Sprinkle the remaining peanuts over the ice cream in an even layer. Then drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for at least 3 hours before cutting.
Buster Bar frozen dessert Cake Recipe: All the wonderful layers of farm Queen Buster Bars in an exceedingly fast 5-ingredient treat! frozen dessert, fudge, red abraded peanuts, and chocolate coating ironed into easy-to-cut bars.

BUSTER BAR ICE CREAM CAKE

Today’s straightforward to form 5-Ingredient Buster Bar frozen dessert Cake is simply what the doctor ordered. It’s the proper pick-me-up and cool-me-down for summer parties!

Our Buster Bar frozen dessert Cake direction has all the elements of classic farm Queen Buster Bars ironed into a baking dish therefore it will be cut associate degreed served as an frozen dessert cake.

BUSTER BAR ICE CREAM CAKE

INGREDIENTS :

  • 1 gallon vanilla ice cream
  • 14 ounce hot fudge sauce
  • 10 whole chocolate graham crackers
  • 1 1/2 cups red skin peanuts
  • 7.5 ounce Magic Shell chocolate coating

INSTRUCTIONS :

  1. Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
  2. Scoop half the ice cream on top of the graham crackers. Use the scooper (or a stiff spatula) to smash the ice cream into a flat layer.
  3. Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.
  4. Scoop the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.
  5. Sprinkle the remaining peanuts over the ice cream in an even layer. Then drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for at least 3 hours before cutting.

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