Stop in at night and enjoy live music, karaoke, and even game show type games to entertain their guests. The waitstaff and bartenders are bordering on bubbly they are so friendly (which is not a bad thing in our opinion) and always greet their guests with a genuine smile. Want to change it up? You can substitute your favorite flavor of ice cream in place of the vanilla.Buster's Place Bar & Grill Right near Vreeland Road on West Jefferson, make sure you don't drive past Buster's Place!Īdorned with tropical decor, Buster's is the perfect escape from a cold and snowy Michigan winter! Buster's has a full service menu filled with delicious offerings, as well as a bar stocked to the brim with any sort of drink you can imagine.Similarly, let the hot fudge topping cool slightly after microwaving so it doesn’t melt the ice cream.To avoid that, leave the ice cream out at room temperature for 20 minutes max before scooping it into the dessert. Ice cream will get icy if it melts and then re-freezes.Seal the bag and bang the Oreos with a rolling pin or meat mallet until finely ground. Here’s how: place the Oreos in a large resealable freezer bag. You can crush the Oreos without the food processor. When you’re ready to serve it, just slice and enjoy! Frequently Asked QuestionsĬan I make this without a food processor? The entire dessert can be made and stored in the freezer for several days before serving it. Top the peanut layer with the whipped topping, then sprinkle the reserved Oreo crumbs on top.įreeze the dessert for at least two hours, or up to several days.Ĭut into slices and serve! Can I make Buster Bar Dessert ahead of time?īuster Bar Dessert is the perfect make-ahead dessert. Then, pour it over the cake, and top with the Spanish peanuts. Freeze for at least one hour, or until firm.Īfter the ice cream layer is firm, microwave the jar of hot fudge topping until it’s pourable. Use an offset spatula to spread the ice cream evenly over the crust. Top the Oreo crust with scoops of the vanilla ice cream. Press the mixture firmly into a 9×13 inch pan. Reserve 1 cup of Oreo crumbs for the top of the dessert, then mix the remaining crumbs with 4 tablespoons of melted butter. If you don’t have a food processor, you can place them in a large resealable freezer bag, and pound them with a rolling pin until fine crumbs form. ![]() While the ice cream is softening, place the Oreos in a food processor. ![]() This takes about 20 minutes at room temperature. You don’t want the ice cream to melt, just for it to be easily spreadable. Remove the vanilla ice cream from the freezer to soften.
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