Hit or Miss? DIY Klondike Bars
Klondike bars are one of my all-time favorite summer ice cream treats. I guess it’s partly nostalgia, but who could resist that crispy chocolate wrapped around creamy vanilla ice cream. So simple, yet so delicious, I decided I wanted to try to make some. I found a couple recipes online to guide me through the process.
First, I let a quart of vanilla ice cream soften for about an hour and then spread it in a square brownie pan lined with plastic wrap. I put the ice cream back in the freezer until it hardened up again.
Next I took the ice cream from the pan, cut it into bars, and returned it to the freezer while I prepared the chocolate coating.
For the coating, I melted 11 ounces of chocolate chips and 1/4 cup of coconut oil in bowl set over boiling water, until smooth and thin. I let the chocolate cool for about 30 minutes until I was ready to coat the ice cream.
The recipes I found online said to dip the ice cream in the chocolate. When I did this, the entire bowl of chocolate started to harden. I got two bars coated before it was a complete disaster, even with an extra set of hands to help.
I wrapped what I could salvage in wax paper and served the “Klondikes” to the folks at our Memorial Day picnic. But although they looked terrible, there were no complaints from the taste testers.
Still, I was determined to create a better looking Klondike. For round two, instead of dipping, I poured the chocolate over the ice cream a little at a time.
The result? Still not so good. I definitely got more coverage, but as soon as the chocolate hit the cold ice cream, it started to harden and didn’t cascade over the sides as I imagined it would. I flipped them over as soon as the tops hardened and coated the bottom, so at least two sides were covered.
Will there be a round 3? Is it worth the trouble? I think so. Although these don’t look anything like the Klondikes from my childhood, they taste just the same. And despite the time it takes to make them, they are fairly easy and it would be fun to try with other flavors of ice cream.
For round 3, I’m wondering if I need more coconut oil to thin out the chocolate. One recipe I found called for 12 ounces of chocolate and 1 cup of oil (mine only had 1/4 cup). Have you made Klondikes? Any advice on the chocolate to oil ratio? Have you tried to recreate a favorite childhood dessert?