Buster Bar Dessert
Review of item as written: Needed a make-ahead option for hosting a dinner in a location with limited facilities. This dessert is very durable for transport & of course, being frozen, keeps well. Made it twice now with good results both times.
Divergences, suggestions: Make sauce first, allow to cool. Soften ice cream, layer on crust, press chopped nut layer in while soft. Put in freezer until hard-set, then spread fudge sauce over top & sprinkle with any additional nuts as desired. (This prevents layers blending/rising/etc.) Subbing sweetened condensed milk for the evap + sugar works & eliminates the boiling process. A brownie or cookie base is a nice alternative to the crumb crust. Additional chopped peanuts on top of the fudge layer are pretty. Other flavor combos to consider are caramel/cashew, butterscotch/pecan, chocolate/pretzel, marshmallow/walnut instead of fudge/peanut. Alternative ice cream flavors can also introduce variety. Good recipe as presented, tremendous capacity for variation as well.
16 users found this review helpful
Jan. 21, 2013