Homemade Dairy Queen Buster Bars

Why You’ll Love This Recipe

• That classic snap: a crisp, glossy chocolate shell that cracks beautifully.
• Thick, chewy fudge core surrounded by salted roasted peanuts for nostalgic crunch.
• Simple, make-ahead freezer treat—great for parties and hot days.
• Customizable flavors with easy swaps while keeping the iconic buster bar vibe.

Grocery List

• Produce: Optional fresh mint for serving
• Dairy: Vanilla ice cream, heavy cream, unsalted butter
• Pantry: Dry-roasted salted peanuts, semisweet or bittersweet chocolate, refined coconut oil, granulated sugar, light corn syrup, unsweetened cocoa powder, vanilla extract, fine sea salt

Full Ingredients

For the Ice Cream Layers

• 1.5 quarts (6 cups) good-quality vanilla ice cream, softened at room temperature 10–15 minutes until scoopable
• 1 cup (140 g) dry-roasted salted peanuts, roughly chopped
• 8 sturdy popsicle sticks
• 8-slot silicone popsicle mold or 8 paper cups (7–9 oz)

Thick Fudge Core

• 3/4 cup (180 ml) heavy cream
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (80 ml) light corn syrup
• 1/3 cup (30 g) unsweetened natural cocoa powder
• 2 tablespoons (28 g) unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Snappy Chocolate Shell

• 16 ounces (455 g) semisweet or bittersweet chocolate, finely chopped
• 6 tablespoons (84 g) refined coconut oil
• Pinch fine sea salt (optional)

Optional Finish

• Extra chopped peanuts and/or a pinch of flaky sea salt

Step-by-Step Instructions

Step 1: Set up and soften

Place your popsicle mold (or paper cups) on a small sheet pan and chill it in the freezer for 15 minutes to help the first layer set quickly. Soften the vanilla ice cream at room temperature for 10–15 minutes until it’s scoopable but not melty. Line a second sheet pan with parchment and clear freezer space for the finished bars.

Step 2: Cook the thick fudge core

In a small saucepan, whisk together the heavy cream, sugar, corn syrup, cocoa powder, and salt. Bring to a gentle boil over medium heat, stirring often, then cook until the mixture reaches 225°F (107°C) on an instant-read thermometer, 3–5 minutes. Remove from heat, stir in the butter and vanilla until glossy. Transfer to a heatproof bowl and cool to 95–100°F (warm but thick). For tidy assembly, spoon into a small piping bag or zip-top bag and set aside.

Step 3: Start the base layer

Spoon about 2 tablespoons of softened ice cream into each chilled mold. Press it down to eliminate gaps along the sides. Sprinkle about 1 teaspoon chopped peanuts around the perimeter (this helps create that classic peanut ring). Freeze 10 minutes to firm slightly.

Step 4: Add the fudge core and finish layering

Pipe a thick line (about 2 teaspoons) of fudge down the center of each mold. Add another teaspoon of peanuts around the fudge. Top with enough ice cream to fill the molds, tapping the mold gently to remove air pockets and smoothing the tops. Insert popsicle sticks straight and centered. Freeze until rock-solid, at least 6 hours or overnight.

Step 5: Make the snappy chocolate shell

Combine chopped chocolate and coconut oil in a heatproof bowl. Melt gently over a barely simmering water bath (or in short 15–20 second microwave bursts), stirring until fully smooth and 95–105°F (35–40°C). Stir in a pinch of fine salt if using. Pour into a tall, narrow cup for easy dipping. Keep the shell warm and fluid, not hot.

Step 6: Unmold and dip

Work one bar at a time. Unmold by briefly warming the outside of the mold with your hands or a quick 3–5 second dip in room-temperature water; for paper cups, peel the cup away. Immediately dip the bar straight down into the warm chocolate shell, submerging to the stick. Lift, let excess drip for 10–15 seconds, and, if desired, sprinkle with extra peanuts or a tiny pinch of flaky salt. Set on the parchment-lined sheet; the shell will harden in 30–60 seconds.

Step 7: Set and serve

Once all bars are dipped, return the tray to the freezer for 10 minutes to fully set. Serve straight from the freezer. For the best snap, keep bars frozen until the moment you eat them.

Pro Tips

• Refined coconut oil is key for a neutral-tasting, glassy shell that snaps; unrefined will add coconut flavor.
• Use a tall, narrow vessel for dipping so the chocolate is deep enough to cover in one clean plunge.
• If the shell seems thick, whisk in 1–2 additional teaspoons coconut oil while warm; if too thin, stir in more chopped chocolate.
• Keep fudge near 95–100°F before piping—too hot melts the ice cream, too cold won’t flow.
• Freeze the initial ice cream layer briefly (10 minutes) to anchor peanuts and keep the core centered.

Variations

• Peanut Butter Fudge Core: Whisk 3 tablespoons creamy peanut butter into the warm fudge after cooking.
• Mocha Fudge: Add 1 teaspoon instant espresso powder to the cocoa mixture for a subtle coffee note.
• Almond Crunch: Swap peanuts for toasted chopped almonds and finish with a dusting of toasted coconut.

Storage & Make-Ahead

Freeze dipped bars on a tray until firm, then wrap each in parchment or wax paper and place in a freezer bag or airtight container. Store up to 1 month. The fudge can be made 1 week ahead; refrigerate and gently rewarm to 95–100°F to loosen before using. The chocolate shell keeps 1 week at room temperature; rewarm gently to dipping temperature.

Nutrition (per serving)

Approximate values per bar: 560 calories; 39 g fat (24 g saturated); 51 g carbohydrates; 41 g sugars; 6 g protein; 190 mg sodium; 3 g fiber. Estimates only; actual values vary with brands and exact coating thickness.