So Here’s My Klondike Bar Story (Or Why I Keep Making These)
First off, who decided ice cream should be square and coated in chocolate? Genius. I remember pestering my dad for Klondike Bars every summer—he’d say, “What would you do for a Klondike Bar?” like the ads. And honestly? I’d probably mow the neighbor’s wild lawn (which is saying something). Anyway, once I realized you could make them at home, it kind of became my little culinary project-slash-obsession. The first time was a bit of a disaster—chocolate everywhere, kitchen looked like a toddler’s art project—but now I’ve got it mostly down to a science. Or at least closer to controlled chaos.
Why You’ll Love These (Or: Why I Keep Making Them Anyway)
I make these when the store ones have disappeared (again) or when I want to feel like a dessert wizard with very little real magic involved. My family goes nuts for them because they’re a bit thicker and the chocolate is darker than store-bought. One time I tried cutting them into triangles just to mess with people—don’t do that, it’s oddly unsatisfying. Mostly, I crave these when it’s hot out and buying a box feels too far to drive. Also, if you’ve got kids, just a heads-up: they’ll want to “help” and you’ll probably lose some chocolate to little fingers. (It’s a battle I’ve given up on.)
What You’ll Need (With the Odd Shortcut)
- 2 cups vanilla ice cream (but hey, I’ve used coffee ice cream when I was feeling wild, or even a coconut version for dairy-free friends; honestly, use what you love)
- 1 1/2 cups semi-sweet chocolate chips (or dark, or milk; once I even used baking chocolate and just added a bit of sugar—it was fine)
- 3 tbsp coconut oil (I’ve subbed in butter if I ran out; it changes the flavor, but not in a bad way)
- Pinch of salt (totally optional, but I’m a little salt-happy)
Optional upgrades: chopped nuts, sprinkles, or a dash of cinnamon for the daring. My grandma always swore by Ghirardelli chips, but frankly, I just grab whatever’s on sale.
Let’s Make Copycat Klondike Bars (Without Losing Your Mind)
- Line an 8×8 inch pan with parchment paper (or, if you’re out, foil works; just grease it up a bit). Scoop your ice cream into the pan and smoosh it around until you’ve got a nice, even layer—about an inch thick. Pop it into the freezer for at least an hour. You want it hard as a brick, trust me.
- Meanwhile, melt your chocolate chips and coconut oil together. I usually do this in a microwave—30-second bursts, stir between each, don’t let it burn! (Once I turned my chocolate into a weird fudge mess, so keep an eye on it.) Add a pinch of salt if you’re feeling fancy.
- When your ice cream is properly frozen, lift it out and cut it into squares. I aim for 9, but if you like them smaller (or need more to go around), make 12. Put the squares back in the freezer while you set up your chocolate dunking station. This is where I usually sneak a taste, for, uh, quality control.
- Now the fun/messy part. Take each square, dunk it in the chocolate, and use two forks to flip it around and get it coated. Don’t worry if it looks a bit lumpy or streaky at this stage—it always does! Set each bar on a parchment-lined baking sheet. If you want to add nuts or sprinkles, now’s your moment.
- Once you’ve coated them all, stick them back in the freezer for 30 minutes (or until the chocolate is set and you can’t wait any longer).
Notes (From My Many Mess-Ups)
- If the chocolate gets too thick, just zap it again for 10 seconds. Or add a tiny bit more coconut oil—I learned this one after my first batch turned into chocolate glue.
- It’s easier to work in batches: keep most of the ice cream squares in the freezer and only dunk a few at a time. Otherwise, they melt into sad puddles. Ask me how I know.
- Use a sharp knife and run it under hot water between cuts for cleaner slices (most of the time—sometimes it still gets a bit wonky, but that’s half the charm).
Wild Variations (And One That Flopped)
- Swap vanilla for mint chip, or swirl in some caramel before freezing. Mint was a huge hit. Caramel got a bit oozy but tasted great.
- I tried using peanut butter ice cream once—actually, I find it works better if you pair it with milk chocolate rather than dark.
- Once, I attempted a strawberry version with white chocolate. Not my finest hour. The chocolate wouldn’t stick, and it tasted like a weird Valentine’s card. Would not repeat, but hey—live and learn!
What You Need (And What To Do If You Don’t Have It)
- 8×8 pan (or, honestly, any small baking dish will do—I’ve even used a loaf pan in a pinch, just got taller bars)
- Parchment or foil
- Microwave-safe bowl (or a stove and a basic saucepan if you’re old-school)
- Forks for dunking—if you don’t have two, use a spatula and a spoon, just get creative
- Baking sheet for setting the bars
And if you’re missing any of this, just improvise. That’s what kitchen towels are for, right?
How To Store (But We Never Need To)
Technically, you can store these in an airtight container in the freezer for up to a week—just separate layers with parchment so they don’t stick. But honestly, in my house it never lasts more than a day! I think they taste even better the next afternoon, when the chocolate’s had time to fully set.
How We Eat Them (And How You Could Too)
I love serving these with a hot cup of coffee on the porch—sounds weird, but the combo of cold and hot just hits the spot. Kids love them with a little whipped cream on the side, which is apparently “fancy.” Sometimes we’ll do a sundae bar and chop them into little cubes for topping. Or just eat them standing by the freezer door, which is honestly the most common way around here.
What I Wish I’d Known (Pro Tips From My Wins and Fails)
- Don’t try to rush the freezing step—if you do, the ice cream melts into the chocolate and makes a gloppy mess. I once tried to shortcut it and, well, regret is a powerful teacher.
- Let the chocolate cool for a minute or two before dipping. If it’s too hot, it’ll melt through the ice cream (learned this the sticky way).
- Clean up as you go. Otherwise you’ll find chocolate on your jeans two days later. Trust me on this one.
FAQ (Questions I’ve Actually Gotten—No Joke)
- Can I use non-dairy ice cream? Yep! I’ve made these with coconut and oat-based ice creams. Just make sure it’s one that freezes firm, or you’ll end up with mush (learned that the hard way).
- Is coconut oil necessary? I mean, it helps the chocolate harden nicely, but I’ve used butter in a jam. It’s not quite the same, but still tasty.
- Can kids help? Absolutely, but prepare for sticky fingers and maybe a few chocolate stains that’ll never quite come out. But hey—that’s half the fun?
- Do I really need a special pan? Nah, use what you’ve got. I once made them in a muffin tin. They came out round, but everyone still ate them!
- Where do you find good chocolate? I usually grab King Arthur Baking or whatever’s at Trader Joe’s, but honestly, use what you can find. No need to overthink it.
Oh, and quick digression—I once tried making a double batch for a summer BBQ and ended up hiding three bars in the back of the freezer for myself. (No shame, right?)
If you want more homemade ice cream ideas, Serious Eats has some wild ones. But honestly, I think these Copycat Klondike Bars are pretty hard to beat. Let me know how it goes—or if you come up with a variation that tops the classics!
Ingredients
- 4 cups vanilla ice cream, slightly softened
- 2 cups semi-sweet chocolate chips
- 3 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- Parchment paper
- Nonstick cooking spray
Instructions
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1Line an 8×8-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
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2Spread the softened vanilla ice cream evenly into the prepared pan. Freeze for at least 2 hours or until firm.
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3Lift the ice cream slab from the pan and cut into 8 equal squares. Return the squares to the freezer while preparing the chocolate coating.
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4In a microwave-safe bowl, combine chocolate chips, coconut oil, heavy cream, vanilla extract, and salt. Microwave in 30-second intervals, stirring until smooth and fully melted. Let cool slightly.
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5Dip each ice cream square into the melted chocolate mixture, coating all sides. Place coated bars on a parchment-lined baking sheet and freeze for at least 1 hour or until the chocolate is set.
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6Serve immediately or store the Copycat Klondike Bars in an airtight container in the freezer.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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