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Recipes

These Sweet Homemade Klondike Bars Are To Die For

September 12th, 2018

Do you have a favorite dessert recipe? Although it’s great to have something fancy from time to time, sometimes convenience and simplicity are just as important. There’s the classic sleeve of Oreos or maybe a scoop of ice cream with a little bit of chocolate sauce dripped on top. Beyond these familiar desserts, though, there’s something particularly delicious and comforting about a good, old fashioned Klondike bar. If you’re not familiar with the commercials, a Klondike bar is a simple ice cream sandwich with outer layer of milk chocolate around it. And today we’re going to take it to a new level.

Although the store-bought ones are easy enough to make and taste great, what if we told you that you could make homemade Klondike bars that tasted even better? Because that’s exactly what we’re doing today. If you follow these simple steps, you’ll be able to recreate this fluffy, chocolatey treat in no time flat. Believe us, once you’ve tried this just once you’ll want it again and again. So let’s get started.

Here’s what you’ll need:

  • 3 large eggs (for three ounces of egg whites)
  • 1/2 cup of sugar
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of cream of tartar
  • 8 ounces of heavy cream
  • 2 1/2 ounces of milk
  • 1/8 teaspoon of vanilla extract
  • 7 ounces of dark milk chocolate, finely chopped
  • 3 1/2 ounces of refined coconut oil

Here’s what you do:

1. First, line an eight-inch square cake pan with two sheets of parchment paper covering the bottom and the sides completely (with excess above the top). In the meantime, start a water bath in a wide pot. Make a ring of aluminum foil in the bottom of it to prevent the bath form touching the bottom of the pot.

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flickr.com/grongar Source: flickr.com/grongar

2. Next, make the ice cream filling by combining egg whites, sugar, salt and cream of tartar in the bowl of a stand mixer. Put the bowl over the water bath, resting on the foil ring you made. Let the mixture cook, stirring continuously with a spatula. Keep cooking for about six minutes until the internal temperature is 165 degrees Fahrenheit. Be careful to adjust the heat so the mix doesn’t curdle or cook too fast.

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3. After that, transfer the mix to a stand mixer with a whisk attachment and whip it until it turns stiff and glossy. This should take about five minutes. With your meringue finished, whip your heavy cream until it’s stiff as well. Add milk and vanilla to your meringue and whisk them together. Finally, add your whipped cream and whisk it all together.

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4. Pour the resulting ice cream mixture into your pan and spread it out evenly. Cover it with foil without touching the top of the ice cream and freeze it overnight. Freeze a cutting board large enough to hold the pan as well!

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flickr.com/wwworks Source: flickr.com/wwworks

5. When the ice cream is ready, use the excess paper to pull the ice cream out of the pan and set it on the cutting board. Peel the parchment off and chop the ice cream into nine equal squares. Drape the whole thing with a sheet of plastic wrap and put the squares briefly back in the freezer.

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YouTube Screenshot Source: YouTube Screenshot

6. In the meantime, make your chocolate coating by melting chocolate over a water bath or in a microwave-safe bowl. Add your coconut oil to it and stir it in until it turns melty and smooth. Pour two-thirds of the mixture into a bowl which is around four and a half inches wide and two and a half inches deep, cooling the chocolate to about 80 degrees.

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wikipedia.org Source: wikipedia.org

7. Finally, you’re ready to put the bars together! Once the chocolate is cool enough, take out an extra sheet of parchment paper and pull the ice cream bars out of the freezer. Carefully dunk each ice cream bar in the chocolate, removing it with a fork or spatula and letting the excess drip off. Feel free to refreeze the bars throughout the process if they get too warm.

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YouTube Screenshot Source: YouTube Screenshot

8. At the end, freeze the bars for about 15 minutes so that the chocolate sets completely before transferring them to a giant Ziploc freezer bag. Freeze them for about four more hours so that the the ice cream gets stiff and then take them out and enjoy!

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YouTube Screenshot Source: YouTube Screenshot

While this recipe is a little bit more involved than some of the others we’ve posted, the end result is a truly delicious ice cream treat that is sure to impress your friends! On the other hand, the ice cream recipe described here can also be eaten on its own or used in other desserts. If you’ve given this dessert a try, let us know what you think!

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Source: Serious Eats