Copy Cat Buster Bars (the Eggo® Waffle Sundae Bar Edition)
4 sets of 4 Eggo® Homestyle Mini Waffles
1 1/4 cups hot fudge sauce
3/4 cup chopped peanuts
1 pint vanilla ice cream, softened
2 cups semi-sweet chocolate chips
1/3 cup coconut oil
Line (8) 5 oz paper cups on work surface.
Microwave each set of Mini Waffles for about 10 seconds, or until
soft; separate into individual waffles.
Press one waffle into the bottom of each paper cup. Spread 1
tablespoon of hot fudge on top of the waffle and sprinkle with 1-2
teaspoons chopped peanuts. Add 2 tablespoons of the softened ice
cream, packing down. Top the ice cream with another waffle and
repeat the layers of fudge, peanuts and ice cream. Top the last layer
of ice cream with a teaspoon of fudge and a sprinkle of peanuts. Push
a Popsicle stick halfway down the center of each cup. Place the ice
cream cups in the freezer until very firmly frozen.
For the chocolate coating, melt the chocolate chips and the
coconut oil over low heat. Stir until smooth. Transfer to a tall, narrow
container. Remove ice cream cups from the freezer one at a time. Peel off the cup and dip into the chocolate, covering completely.
Wrap the bars in plastic wrap or in a plastic gift baggie and place back
in freezer until ready to serve.
*to make a more traditional bar, omit the waffles and use Spanish Peanuts or salted, whole peanuts.
Pairs Well With
Buster Bars have always been one of my favorite treats. Here, I added some mini-waffles to make a waffle sundae in an ice cream bar! Simply omit the waffles for a more traditional treat.