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Receta Buster Bar Cake
by Global Cookbook

Buster Bar Cake
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Ingredientes

  • 1/2 gal Vanilla Ice Cream
  • 2 c. Confectioner's sugar
  • 1 can (13-ounce) Evaporated lowfat milk
  • 2/3 c. Chocolate morsels, semi-sweet
  • 1/2 c. Butter
  • 1 tsp Vanilla
  • 1 sm package Oreo cookies
  • 1 1/2 c. Spanish peanuts

Direcciones

  1. IN MEDIUM SAUCEPAN, MIX POWDERED SUGAR, EVAPORATED Lowfat milk, CHOCOLATE CHIPS AND BUTTER. BOIL, STIRRING CONSTANTLY, Till WELL BLENDED. REMOVE FROM HEAT; Add in VANILLA. Cold IN REFRIGERATOR AT LEAST 1 HOUR.
  2. SOFTEN ICE CREAM.
  3. CRUSH OREOS AND PAT INTO BOTTOM OF 9x13-INCH PAN. POUR SOFTENED ICE CREAM OVER COOKIES. SPRINKLE WITH PEANUTS. PUT IN FREEZER TO SET.
  4. POUR CHOCOLATE SAUCE OVER ALL AND RETURN TO FREEZER.