When I was little, my Dad sometimes would drive down to the Dairy Queen on 9th street and come back with a bag of Buster Bars and Dilly Bars for us to eat on the front porch. There still isn’t a better way to enjoy a summer evening.
I haven’t been to Dairy Queen in years (something that needs to change soon, I think). The other day I was telling my kids about eating those Buster Bars on the front porch. Mid-story, I gasped. My eyes lit up as an idea popped into my mind. My youngest son said, “I love it when she gets that look. It means she’s about to make something really good!” He knows me well.
The first thing I needed to figure out was how to do the chocolate dipping. I thought about using Magic Shell, but there isn’t much in one of those bottles. Finally, I landed on Bakerella’s Hi Hat Cupcakes. She dips the tops of these beautiful cupcakes into chocolate and has a great tutorial for doing it.
I wondered if I could pull this off with ice cream. Yes and no. Her technique did work. But I’m no Bakerella. Mine were not nearly as pretty as her cupcakes. The other thing I discovered is that if you want to dip them so that the chocolate is smooth, you’ll need to use at least twice as much chocolate. Each time you dip, the chocolate level drops. Eventually, there won’t be enough chocolate to cover the ice cream bar.
I didn’t want to use that much chocolate. I dipped the first one. Made a mess of the second one. Then just spooned and spread chocolate on the rest, which worked fine. It just didn’t look as pretty.
Here’s what you’ll need to make your own Buster Bars:
- 8 plastic cups
- 8 popsicle sticks
- 1/2 gallon vanilla ice cream
- 1/2 jar hot fudge topping
- nut topping (1/4 cup?) or whole Spanish peanuts like a real Buster Bar has
- 12 oz semi-sweet chocolate chips
- 3 Tbs. vegetable oil
Line up the plastic cups. Dip 1″ or 1 1/2″ of ice cream into the bottom of each cup. Tamp it down smooth with the end of the ice cream scoop. Add a dollop of hot fudge on top of the ice cream. Sprinkle with nut topping or peanuts. Scoop more ice cream over the fudge and peanuts, tamping it smooth with the ice cream scoop. Poke a stick in the center of each. Freeze for several hours.
Pour chocolate chips and vegetable oil in a microwave safe bowl. Microwave on 50% power for 30 seconds. Stir and give it another 30 seconds. Continue till melted. Allow it to cool a few minutes.
To remove the ice cream bars from the cups, give them a gentle squeeze. If they don’t release easily, run them under cool water for a few seconds. This should release them from the cups easily.
Dip the bars (a large yogurt container works well for this) or spread chocolate onto the ice cream bars. Place finished bars on waxed paper covered cookie sheet and put them back in the freezer.
Here’s a photo of the assembly process. *Important note: The cups will not be full. You will use the whole container of ice cream, but cups will only be about 1/2 full.*
I don’t have a picture of the chocolate dipping process. Below you can see all the bars lined up on a pan. The smooth one in the middle is the one that I dipped.
While I was making these, I wondered if they would just taste like ice cream in a bowl with hot fudge and peanuts. But something happens when you put it all together on a stick and cover it with chocolate. The taste is much more than the sum of its parts.
I’m showing these off at Tidy Mom’s I’m Lovin It party.