8 plastic cups
8 popsicle sticks
1/2 gallon vanilla ice cream
1/2 jar hot fudge topping
nut topping (1/4 cup?) or whole Spanish peanuts like a real Buster Bar has
12 oz semi-sweet chocolate chips
3 Tbs. vegetable oil
Line up the plastic cups. Dip 1? or 1 1/2? of ice cream into the bottom of each cup. Tamp it down smooth with the end of the ice cream scoop. Add a dollop of hot fudge on top of the ice cream. Sprinkle with nut topping or peanuts. Scoop more ice cream over the fudge and peanuts, tamping it smooth with the ice cream scoop. Poke a stick in the center of each. Freeze for several hours.
Pour chocolate chips and vegetable oil in a microwave safe bowl. Microwave on 50% power for 30 seconds. Stir and give it another 30 seconds. Continue till melted. Allow it to cool a few minutes.
To remove the ice cream bars from the cups, give them a gentle squeeze. If they don’t release easily, run them under cool water for a few seconds. This should release them from the cups easily.
Dip the bars (a large yogurt container works well for this) or spread chocolate onto the ice cream bars. Place finished bars on waxed paper covered cookie sheet and put them back in the freezer.