When I was a kid, Dairy Queen visits were nearly as common as trips to the neighborhood pool. (In other words, nearly any day that was sunny and over 70 degrees.)
The trips were so frequent that I can still recall our order decades later. Blizzards for my two older sisters and Mom, a Dilly Bar or butterscotch dipped cone for me, please, and always a Buster Bar for Dad.
Essentially an ice cream sundae on a stick, Dad’s go-to Dairy Queen menu item features vanilla ice cream, plenty of peanuts, and a center layer of chocolatey fudge, all enveloped in a coating that’s akin to our Two-Ingredient Chocolate Shell.
I’d beg for a bite—and be granted one because Dad’s the best—and could certainly see the appeal. In fact, 30 years later, I still do. That said, I have different eating habits these days beyond just “ALL THE SUGAR,” so ice cream is more of a sometimes treat.
One thing I try to prioritize these days is protein. So, I stopped scrolling when I spotted a trending recipe from Kayla Breeden Falconer (@kaylaskitchandfix) on Instagram, which she bills as “Peanut Butter Chip Frozen Yogurt Bars aka my take on Buster Bars!!! They’re made from just 6 healthy ingredients and make for the perfect summer treat,” They also sneak in a solid dose of protein thanks to some savvy strategies.
Once I found out that the how-to videos for Breeden Falconer’s copycat Dairy Queen recipe had racked up more than 10 million views and hundreds of raving comments like, “Tried these and they are SO good…definitely making them again,” I knew I had to do just that. I found the recipe for Peanut Butter Chip Frozen Yogurt Bars on Breeden Falconer’s blog and hit the kitchen. These “Buster Bars” are easy to make.
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