Copycat Buster Bars
DQ Copycat Buster Bars: combine vanilla ice cream, peanuts, hot fudge, and magic shell for a perfect summer treat.
Servings: 6
Calories: 824kcal
Ingredients
- ⅔ cup salted peanuts
- 1½ quart container vanilla bean ice cream
- 1 jar hot fudge sauce (Smuckers)
- 14.5 ounces (2 7.25-ounces) bottles Magic Shell chocolate flavored topping (Smuckers)
Instructions
- Have all ingredients ready for the assembly process. Take out the ice cream once all other ingredients and supplies are set up.
- Line up the cups and place 1 teaspoon of peanuts in the bottom of each one.
- Layer the peanuts with 2 small scoops of ice cream. Push down with the back of a spoon to make a fairly even layer.
- Place a few tablespoons of hot fudge in a ziplock (with the corner cut out) or piping bag. Pipe hot fudge around the edge of the ice cream.
- Layer with another teaspoon of peanuts.
- Add 2 more small scoops of ice cream over the peanuts. Flatten with the back of a spoon.
- Pipe another round of hot fudge.
- Sprinkle on a final teaspoon of peanuts.
- Carefully place a popsicle stick in the center of each cup.
- Transfer the cups to a quarter sheet pan lined with wax paper. Place in the freezer for 2 hours to harden.
- Prepare a deep bowl with cool water. (DO NOT USE WARM OR HOT WATER)
- Remove cups from the freezer. Carefully dip one cup at a time in the bowl for about 10 seconds (Don’t let any water get in the cup). Carefully unmold the Buster Bar by gently pulling up the popsicle stick.
- Set the unmolded Buster Bar on the sheet pan and repeat the process with the remaining cups. Return cups to the freezer to harden for a minimum of 2 hours or up to overnight.
- Once bars are frozen solid, pour 2 bottles of Magic Shell into a medium-deep bowl (A 4-cup measuring cup works great for this step. (Be sure to shake Magic Shell very well).
- Working with one bar at a time and keeping the remaining bars in the freezer, dip the bar in the Magic shell until fully coated and allow excess to drip back into the bowl.
- Set the coated bar back on the freezer tray to fully set while dipping the remaining bars.
- Once the Magic shell has hardened the Buster Bars are ready to enjoy!
Notes
Storage:
- To Store: Store any leftovers wrapped in plastic wrap in the freezer for up to 10 days.
- The most important tip for this recipe is to ensure that you are organized. Read the entire recipe and instructions before beginning so you are aware of the steps.
- Don’t overfill the cups or you will need too much Magic Shell to cover them. They will not be smooth and could end up with parts not being fully coated.
- Keep the ice cream as cold as possible during assembly. Melted ice cream will cause problems in later steps and will not firm up properly in general.
- Be sure that the bars are fully hardened before dipping or melted ice cream will drip into the Magic Shell and prevent a smooth finish.
Nutrition
Calories: 824kcal | Carbohydrates: 102g | Protein: 16g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 105mg | Sodium: 497mg | Potassium: 792mg | Fiber: 5g | Sugar: 74g | Vitamin A: 997IU | Vitamin C: 2mg | Calcium: 353mg | Iron: 1mg