![]() ![]() Dairy Queen, which also debuted a smaller milkshake this month, expects its ice cream costs to jump more than 10 percent this year. World food prices rose to almost a record in April as grain costs advanced, leading to price hikes for basics like eggs, meat and sugar. Surging ingredient costs are putting restaurant margins under increasing pressure. "That has helped our operators protect their margins." "Consumers are willing to pay a little bit of a premium for the mini Blizzard," Keller said. unveiled the "petite" line of mini cupcakes, whoopie pies and lemon squares for $1.50 each the junior lemon square has 120 calories, compared with 490 for Starbucks's lemon pound cake.ĭownsized desserts make diners feel better about tacking a treat onto a full meal, and restaurants can make more money off them by charging higher prices, said Michael Keller, chief brand officer for Dairy Queen. ![]() With the 7-ounce mini, "you don't feel as guilty," she said.īerkshire Hathaway Inc.'s Edina-based Dairy Queen promoted the baby Blizzards last month, giving diners about half the calories of the small 12-ounce size. "The small is always just a little bit too much," said Jill Glascott, 40, polishing off a Snickers candy-bar mini Blizzard at a Dairy Queen in Chicago last week with her two children. American restaurants infamous for dishing out a day's worth of calories in a single meal are selling cheaper, trimmed-down portions to snag calorie-conscious customers. If you’re looking for more frozen treats to make this summer, you might also enjoy my Frozen Caramel Toffee Ice Cream Sandwich Dessert or these chocolate frozen Brownie Bites.Mini-size me. It’s one that can sit in the freezer for a week, and you can cut off slices to serve as dessert whenever the mood strikes.Īnd it’s a great dessert to have in the freezer when relatives and friends drop by unexpectedly (if you have any of those kind!) I love making this dessert when we’re on a week long summer vacation at a cabin or a beach house. Everyone loves these simple, frozen copycat Buster Bars! Serve individual slices topped with additional hot fudge and a sprinkle of peanuts. Once firm, you can cover it with plastic wrap until ready to serve. After adding the rest of the toppings, place it in the freezer again to firm up. Whipped cream works okay too, but it will have more of an icy texture to it. Cool Whip tends to freeze a little bit better than whipped cream. Pull out the frozen dessert and add fudge topping, peanuts and Cool Whip (or whipped cream). At this point, the dessert goes into the freezer for an hour or two until the ice cream is firm again. Softened ice cream is spooned on top (you can use whatever flavor you want, but I like to use plain old vanilla). I just dump them all into a large plastic zip bag and pound them until they crumble. You can certainly use a regular pyrex or metal pan, if you’d like.Ī package of Oreos is crumbled into bits to use for the crust. I like to use a tall foil pan that comes with a convenient plastic lid so I can just toss after all of the dessert is eaten. ![]() These Dairy Queen Buster Bars are made in a 9×13-inch pan. It’s just a satisfying mouthful when the humidity and heat are too much to bear. When I have this around in the summertime, I find myself sneaking little slices of this throughout the day. Is your house heat-drenched this summer? Are you trying to avoid using that oven because you don’t wish to add to the misery? These Dairy Queen Buster Bars are a no-bake frozen dessert that you will have a tough time not eating. Watch the video showing you how to make Copycat Buster Bars, then scroll to the bottom of this post and print out the recipe to make at home. This is a layered frozen ice cream dessert recipe that you’ll want to make all summer long. These Dairy Queen Buster Bars are a popular copycat recipe. ![]()
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