Homemade Klondike Bars Recipes
HOMEMADE KLONDIKE BARS
Mmmmmmmm!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Ice Cream & Ices
Number Of Ingredients 11
Steps:
- KLONDIKE BARS: Line a 9" x 13" pan with one sheet of parchment paper (or silpat liner) & set aside.
- Combine 2 C heavy cream with the sugar & salt in a medium saucepan. Add the vanilla beans & pods & heat over medium-high heat, stirring occasionally until the sugar is completely dissolved. Remove the mixture from the heat & stir in the remaining 2 C cream, the milk & extract. Stir well to combine. Take out vanilla pods. Cover & place the mixture in your refrigerator until well chilled; about 1 hour.
- Remove the mixture from the refrigerator & freeze in your ice cream maker according to the manufacturer's instructions. This will most likely take 2 batches. When the first batch is ready, immediately pour the ice cream into your prepared pan & smooth evenly with an offset spatula. Cover & place in the freezer while you make the second batch of ice cream. Once the second batch is ready, remove the pan from the freezer & pour over the first batch of ice cream. Smooth & even out with an offset spatula.
- Cover tightly with saran wrap & place the pan in the freezer overnight to give the ice cream a chance to fully harden. When the ice cream has fully hardened, cut into 2" squares using a cutter. You should have about 15 squares, give/take. Return the cut squares to the freezer for about 1 hour. Meanwhile, prepare the chocolate shell.
- CHOCOLATE SHELL: Melt the chocolate over low heat in a medium bowl set over a pan of simmering water. Stir in the coconut oil & heat until the oil is completely dissolved into the chocolate, about 1 - 2 minutes. Bring the liquid to room temperature. The chocolate will not solidify due to the amount of oil mixed in.
- In the meantime, line 2 cookie sheets with parchment paper sprayed with a bit of cooking spray & place inside the freezer. We are going to work in 2 batches to prevent your bars from melting.
- Ice-Cream Bar Assembly: Pour your melted chocolate into a deep medium sized bowl. Remove the cookies sheets from the freezer & divide your cut squares in two & line them on the frozen cookie sheets. Place one cookie sheet in the freezer. We're rolling with one cookie sheet at a time.
- Working quickly, dip an ice cream square into the bowl of melted chocolate using a large fork or spoon. Make sure the square is completely submerged. Lift the dipped square from the melted chocolate & place on the cold cookie sheet. Repeat with the remaining squares. When the squares from the first batch have been dipped, remove the second cookie sheet from the freezer & place the first sheet inside to chill. Repeat the process with the second batch of ice cream squares.
- When all the squares (both batches) have been coated with chocolate, place them in the freezer to chill; 30 minutes.
- Remove the coated squares one sheet at a time from the freezer & repeat the dipping process. They must be dipped twice for a nice hard chocolate coating. When all the bars have been dipped twice, return them to the freezer for 30 more minutes. This makes about 15 coated bars.
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- If you are using homemade ice cream, churn the ice cream and then immediately spread it into the prepared pan. If you are using store-bought ice cream (or already-churned homemade ice cream), let it soften in the refrigerator for about 30 minutes, and then spread it in the prepared pan. Cover the pan with plastic wrap and place in the freezer for at least 6 hours, or preferably overnight.
- When ready to cut the ice cream, line a large baking sheet with parchment paper. Remove the pan from the freezer and, using the foil or parchment overhangs, lift the block of ice cream out of the pan and place on a cutting board. Working quickly, cut the ice cream into 9 even squares, using a biscuit cutter or a sharp knife. Use a flat stainless steel spatula to lift the squares onto the baking sheet lined with parchment. Place the baking sheet with the squares of ice cream in the freezer for at least 1 hour.
- Meanwhile, prepare your chocolate coating. Set a medium-sized bowl over a small saucepan with about an inch of water in it. Turn the heat to low and place the chocolate in the bowl, stirring occasionally, until it is completely melted. Once the chocolate is melted, add the coconut oil and stir until it has been completely melted and incorporated into the chocolate. The mixture will be very thin. Turn off the heat, remove the bowl from the top of the saucepan and place on a wire cooling rack. Stir occasionally and allow it to cool to room temperature.
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