Buster Bars

By: Connie’s

Ingredients

  • 2 cups of crushed choc wafers
    (40 wafers)
  • ½ cup marg melted
  • ½ gallon (2L) Vanilla ice cream
  • 1 ½ cups salted peanuts
  • 1 can Butterscotch or caramel topping

Topping

  • ½ cup marg
  • 2/3 cup icing sugar
  • 2/3 cup choc chips
  • 1 ½ cup evaporated milk
  • 1 tsp vanilla

Butterscotch Topping

  • 1 Cup Br. Sugar
  • 1 Cup Corn Syrup
  • ½ Cup Cream
  • 2 Tbsp. Butter
  • ½ Tsp. Vanilla

Instructions

Mix choc crumbs and marg. Press into 9x13” pan. Chill.

Spread ice cream over crust and sprinkle with salted peanuts. Freeze Hard. Spread Butterscotch or caramel topping over peanuts and freeze.

Mix marg, icing sugar, milk and choc in pot. Boil 5-8 minutes until thick. Cool. Add vanilla and pour over peanut layer. Freeze hard. Take out 10 minutes early to thaw before serving.

Butterscotch Topping: Combine all ingredients and the key is to bring it to a gentle boil for 5 minutes. Remove from heat and add ½ Tsp. Vanilla Keeps well in fridge.