If you haven't figured it out by now, I'll go ahead and admit it, Glenn is quite the star in our kitchen. What makes him so popular is that while I prepare most of our healthy meals, he gets to make the fun things that I have no business eating! Here is a picture of him...hot stuff no?
And of course I kind of have to hate him because he has the metabolism to sustain a healthy pan of brownies three times a week without gaining a pound, what is up with that!
But on this particular dish, I have the split the credit between Glenn and his mom. After Glenn moved out of his parent's house, his mom handed him a binder full of all of her tried and true recipes that has been a lot of fun to explore. When I first saw this recipe, I have to admit to feeling a bit underwhelmed. It just didn't look that exciting to me, especially since I'm not much of an ice cream lover to begin with. BUT, now that it's a regular in our house, I'll tell you that it definitely falls in my top ten of favorite desserts. The best part of these ice cream bars is the chocolate topping, I've honestly never had anything so delicious, I would pour this on my cereal if I could get away with it!. A lot of times Glenn will even make extra to pour on top!
These bars take a few steps and a little bit of time, but the good news is you can make it days in advance. And I promise it's worth every second!
Peanut Buster Bars
Ingredients
1 16 oz package Oreo cookies
1/2 cup margarine
1 gallon Vanilla ice cream
1 1/2 cup salted peanuts
chocolate sauce (recipe below)
Directions
Crush cookies fine (we use our food processor). Mix well with melted margarine. Put in 2 pans- 1 (9x13) and 1 (8x8). We actually do this because it saves for a long time, and trust me, it will get eaten. If you don't have the freezer space, just halve it and put it all into 1 9x13. Refrigerate one hour. Slice ice cream in 3/4 inch slices. Lay over the crust. Pack seams together. Sprinkle nuts over and put into freezer. Prepare chocolate sauce and, when cool, pour over ice cream.
CHOCOLATE SAUCE
2 cups sugar
2/3 cup chocolate chips
1 teaspoon vanilla
1 1/2 cup evaporated milk
1/2 cup margarine
Combine sugar, margarine, milk and chocolate chips in saucepan. Boil 8 minutes, stirring occasionally. Remove from heat; add vanilla. Cool completely. Pour over ice cream and freeze again. Serve right from the freezer (it may not hurt to let it sit for five minutes in room temp before serving though, just to let soften a bit).
But on this particular dish, I have the split the credit between Glenn and his mom. After Glenn moved out of his parent's house, his mom handed him a binder full of all of her tried and true recipes that has been a lot of fun to explore. When I first saw this recipe, I have to admit to feeling a bit underwhelmed. It just didn't look that exciting to me, especially since I'm not much of an ice cream lover to begin with. BUT, now that it's a regular in our house, I'll tell you that it definitely falls in my top ten of favorite desserts. The best part of these ice cream bars is the chocolate topping, I've honestly never had anything so delicious, I would pour this on my cereal if I could get away with it!. A lot of times Glenn will even make extra to pour on top!
These bars take a few steps and a little bit of time, but the good news is you can make it days in advance. And I promise it's worth every second!
Peanut Buster Bars
Ingredients
1 16 oz package Oreo cookies
1/2 cup margarine
1 gallon Vanilla ice cream
1 1/2 cup salted peanuts
chocolate sauce (recipe below)
Directions
Crush cookies fine (we use our food processor). Mix well with melted margarine. Put in 2 pans- 1 (9x13) and 1 (8x8). We actually do this because it saves for a long time, and trust me, it will get eaten. If you don't have the freezer space, just halve it and put it all into 1 9x13. Refrigerate one hour. Slice ice cream in 3/4 inch slices. Lay over the crust. Pack seams together. Sprinkle nuts over and put into freezer. Prepare chocolate sauce and, when cool, pour over ice cream.
CHOCOLATE SAUCE
2 cups sugar
2/3 cup chocolate chips
1 teaspoon vanilla
1 1/2 cup evaporated milk
1/2 cup margarine
Combine sugar, margarine, milk and chocolate chips in saucepan. Boil 8 minutes, stirring occasionally. Remove from heat; add vanilla. Cool completely. Pour over ice cream and freeze again. Serve right from the freezer (it may not hurt to let it sit for five minutes in room temp before serving though, just to let soften a bit).
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