How to Make Homemade Klondike Bars

Your Recipe of the Day No Images? Click here Homemade Klondike Bars The secret to making homemade ice cream that's as fluffy as what's inside a real Klondike Bar is that the stuff inside the bar isn't ice cream at all, but Swiss meringue. Cut with milk and cream, it becomes a light and airy no-churn ice cream that's easy to slice into bars for dipping. Thanks to a generous helping of refined coconut oil, the milk chocolate coating is crisp, glossy, and whisper-thin. Together, the chocolate and the "ice cream" make a frozen treat as creamy and crunchy as the original—but all the more fun, because you made it from scratch. Read More → Square Cake Pan The recipe can be scaled to accommodate almost any pan, but an eight-inch-square pan will fit into any freezer, and the nine-bar yield is supremely manageable in terms of the logistics of dipping as well as freezer storage. Shop Now Email Continues After Ad Below   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe