So I’ve been wanting to remake something in healthy version that I haven’t really seen other people making. There have been hundreds of brownie, cookie, ice cream, etc. remakes. You get the point. Then I had a light-bulb moment…I haven’t seen anybody remake good ole Klondike Bars!!! So of course my first flavor HAD to be Chocolate!
Of course my friends Moser and Roth from Aldi’s had to join the party!!! I used 85% like always because I’m a dark chocolate feen! If you want a shell that’s a touch less rich, then feel free to use a lower percentage chocolate bar or even Lily’s Chocolate Chips, which is another favorite of mine!
When pouring the mixture into the dish, I used wax paper so I could easily pull the frozen block out of the dish. You could even use parchment paper if you don’t have wax paper!
If you have any trouble getting it out, you can turn the pyrex dish over and run it under lukewarm water for 30-60 seconds and it should POP right out!! As you can see, I then cut it into 9 squares for dipping.
Enter my bestie Moser Roth 85% Chocolate Bars, and our other bestie COCONUT OIL!!! The coconut oil helps the chocolate to be more runny for dipping the bars in, but also hardens into a nice shell!
I was SO SO SO HAPPY with how these turned out!!! And on the FIRST TRY!!! Let’s just say, there are so many of these going to be made in the VERY NEAR future! I have so many flavor variations that I wanna try!! So definitely be on the look out for upcoming Klondike posts!
Chocolate Klondike Bars!
Ingredients
Klondike Ice cream Filling
- 2 cups Heavy whipping cream
- 2 egg yolks
- 2 tbsp cocoa
- 1 tbsp pyure (or preferred sweetener)
- 2 tsp gelatin
- 1 tsp vanilla extract
- 1/4 tsp salt
Chocolate Shell for dipping
- 4 Moser Roth 85% Chocolate Bars (About 4 oz.)
- 1/4 cup coconut oil
Instructions
- Slowly Whisk all the ingredients for the ice cream filling in a medium sauce pan. (BE SURE to whisk constantly until it's all mixed together or the gelatin will clump!!! Yes experience talking here unfortunately)
- Put the pan on the stove and cook on med-low heat until it starts to simmer. (NOT BOIL)
- Put wax paper or parchment paper into a 8x8 dish and pour the mixture into the dish.
- Let cool for a few minutes and then put into the freezer until frozen. (About 4 hours)
- When the ice cream is frozen, take out of the freezer and pull it out of the dish in one big block. (If it doesn't come right out, you can turn the dish over and run it under lukewarm water for a minute or so. Not too long. You don't want to start thawing the ice cream.)
- Cut into 9 squares for dipping.
- Put the chocolate bars and coconut oil into a small saucepan and melt on med-low heat until completely melted.
- Turn off the heat and allow the chocolate to cool for a few minutes.
- Dip the bars individually in the chocolate making sure to get every side!! (Don't wanna skimp on the chocolate!)
- Let the chocolate set up a little bit on the bars, before returning them to the freezer in a container to completely set up. (A tip: put parchment paper in the container first so any unset chocolate doesn't freeze the bars to the container.)
- They should be ready within 10 minutes, so take one out and enjoy right away if you want! Happy eating!
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