Sunday, December 4, 2011

What Would You Do-oo-oo?

So I'm stepping it up a notch this week with homemade Klondike bars. But not just any Klondike bars, Triple Coconut Klondike bars. They have great coconut flavor and crunch from toasted coconut, sweetened flakes coconut, coconut milk, and I added cream of coconut to make it even more rich. So if you want to be technically correct its Quadruple coconut. Once I thought about the process it was really easy to make. You make the ice cream as usual, when it's still soft you spread it into a baking dish lined with wax paper (so the ice cream doesn't freeze to the pan). I used a 9x13 pan but if you had more ice cream you could use a deep cookie tray or sheet cake pan. I would just suggest that the mixture fill the container at least an inch high. Let it freeze until it's set enough but not too hard. Remove from pan with wax paper an cut into squares. My mom suggested that the new brownie pans that have inserts to make them precut would work great. I dont make brownies that often to need a pan like that, but they do seem neat. Once they are cut you can return the pan to the freezer if they thawed out too much, if not it's time to dip them in chocolate. I used magic shell! I love this stuff. I've used it before to make carvel-like ice cream cake. This stuff is amazing. I read online that you can make your own (see recipe below) by melting chocolate with coconut oil. Coconut oil is rather expensive, but maybe I'll try it sometime. You coat the bars in magic shell and then refreeze. It takes more magic shell than I thought, but it didn't solidify as quickly as I imagined. You have a little time to top it with nuts or cookie crumbles if you wish to add more texture or flavor. I meant to top some with almonds but forgot in the process of making them. You have to work somewhat quickly because if the bars get too soft the chocolate doesn't stick as well to them. The melted ice cream sort of seizes up the choclate a bit making it harder to get an even coating. But they're handmade, they don't have to be perfect. Mine certainly aren't but they sure taste like it. This is a great thing to try with any store bought ice cream too. You can come up with lots of different flavor combinations. The one benefit to making your own magic shell would be that you can make it with any type of chocolate. White chocolate would be beautiful with mint ice cream for Christmas. This is too easy and too good a treat not to try. It's one of those simple but fancy things that wow people. There's not much I wouldn't do for a Klondike bar, how about you?

Magic Shell Recipe:

1 1/4 Cups Chocolate Chips
1/2 Cup Coconut Oil (measured when solid)

Melt the coconut oil over very low heat. Slowly stir in the chocolate until completely melted and blended. Add a dash of salt. Store your topping in a jar or squeeze bottle. You don't need to refrigerate it, but if it does solidify, just nuke it for a few secs to make it all melty again.

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