| No Images? Click here  What You Need to Make BraveTart's Homemade Klondike Bars A delicate chocolate shell surrounding the lightest ice cream: BraveTart's homemade Klondike bars are the perfect replication of this childhood favorite. Here's what you need to make them at home.  A Stand Mixer To prepare that light and airy ice cream, make Swiss meringue in your stand mixer and fold it with whipped cream and a splash of milk.  A Square Cake Pan This 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. Make the top extra smooth with an offset spatula.  A Thick Cutting Board One piece of equipment that's a huge help in keeping the bars cold is a thick cutting board that's narrow enough to fit in the freezer. When the cutting board is chilled overnight along with the ice cream bars, it provides an ice-cold work surface to keep the bars cold during both the cutting and the dipping phases.  A Digital Thermometer Use a digital thermometer to cool the chocolate mixture to just about 80°F before you dip your ice cream squares. This temperature ensures the chocolate won't lump or seize, while creating the delicate snap of a thin chocolate shell.  Decorative Foil This isn't a strictly necessary step, but wrapping your finished Klondike Bars in decorative foil provides an extra layer of protection against freezer burn, and the act of unwrapping the bar makes it feel all the more authentic.
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