• Cooking Time:
  • Servings: 8
  • Preparation Time: 25 minutes


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.


  • 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.

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved