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Copy Cat Buster Bars (the Eggo® Waffle Sundae Bar Edition)

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Serves 8 | Prep Time 25 minutes | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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