Peanut Buster Bars
If you grew up loving Dairy Queen’s classic Peanut Buster Parfait, then you’re in for a real treat today.
These Peanut Buster Bars have all the creamy, crunchy, chocolatey goodness you remember—layered into a chilled dessert bar that’s perfect for summer cookouts, potlucks, or anytime you need a no-bake dessert that wows.
They’ve got a soft ice cream layer, salted peanuts, and a rich homemade fudge topping—all resting on a buttery cookie crust.
Think of it as an ice cream sundae in bar form… and once you try them, you’ll never want summer to end!
Its timelessness comes from its versatility; it works equally with vanilla or chocolate ice cream, and it can be personalized with a variety of toppings.
Why You’ll Love This Recipe:
These bars are the ultimate mash-up of an ice cream sundae and a chocolate-peanut candy bar.
They’re cool and refreshing on a hot day, but still indulgent and rich.
Bonus: they’re easy to make ahead and serve a crowd, so they’re a summertime dessert MVP.
Looking for more no-bake chocolate treats? Try my Chocolate Butterscotch Cereal Bars or Rocky Road Bars next!
What are Peanut Buster Bars?
Peanut Buster Bars are a dessert item, designed to appeal to those who enjoy a blend of savory and sweet flavors.
They typically consist of a base layer of graham crackers, topped with a layer of ice cream, then covered with a layer of chocolate and peanuts.
This combination of ingredients offers a pleasing mix of textures – crunchy, creamy, and smooth – with a taste profile that is both salty and sweet.
Ingredients
- Graham crackers
- Vanilla ice cream
- Hot fudge sauce
- Red skin peanuts
- Magic shell chocolate topping
How to make Peanut Buster Bars
Set the vanilla ice cream out at room temperature for 15 minutes to soften.
Line a 9×13 with graham crackers, breaking them in 1/2 to cover the entire pan.
Add 1 quart of the vanilla ice cream, spreading out evenly over the graham crackers.
Spread the hot fudge over the ice cream in an even layer.
Then sprinkle 1/2 of the peanuts over the hot fudge.
Next, add the 2nd quart of ice cream over the peanuts and hot fudge.
Top with the remaining peanuts and drizzle the magic shell over the peanuts.
Place the bars in the freezer for at least 3 hours before cutting into bars and serving.
Perfect for summer parties, potlucks, or late-night cravings.
Tips for Success:
- Let the ice cream soften for 10–15 minutes so it’s easier to spread.
- Use a hot knife (run under warm water) to slice the bars cleanly.
- Make it ahead! These bars are even better after a night in the freezer.
Tools For This Recipe
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Wilton Baking Pan–this nonstick baking pan works great for making cakes, brownies, cinnamon rolls and more and they have their own lid.
- Silicone Spatulas – The whole spatula is seamless design. Perfect for cooking baking pastry cream cake and etc.
Peanut Buster Bars
Ingredients
- Graham crackers enough to line the bottom of a 9×13 pan
- 2 quarts Vanilla ice cream softened
- 12.8 ounces Hot fudge sauce
- 1 1/2 cup Red skin peanuts
- 7.25 ounces Magic shell chocolate topping
Instructions
- Set the vanilla ice cream out at room temperature for 15 minutes to soften. Line a 9×13 with graham crackers, breaking them in 1/2 to cover the entire pan.
- Add 1 quart of the vanilla ice cream, spreading it out evenly over the graham crackers.
- Spread the hot fudge over the ice cream in an even layer. Then sprinkle 1/2 of the peanuts over the hot fudge.
- Next, add the 2nd quart of ice cream over the peanuts and hot fudge. Top with the remaining peanuts and drizzle the magic shell over the peanuts. Place the bars in the freezer for at least 3 hours before cutting into bars and serving.
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