Klondike bars are a very dangerous thing. Whatever gene you have to be born with to control yourself around them is one that I do not have. I thought that the store-bought ones were tempting enough until I made homemade red velvet Klondike bars. Now I know what true temptation is.
I’m not a baker or chocolatier or anything like the experts that make chocolate treats. I was lucky to get the chocolate on these bars in an even remotely even manner. But they came out tasting fantastic, so I couldn’t care less if some had a bit more chocolate than others.
You can, of course, substitute any ice cream flavor you like. Red velvet ice cream was only available here for a limited time, so I had to grab it while I could. For a simpler but just as crazy good treat, try my homemade mini ice cream sandwiches. If you love red velvet as much as Anita does, my red velvet ice cream cone cupcakes are delicious too!
Also try my frozen yogurt dots.
Homemade Red Velvet Klondike Bars
Note: Well-frozen ice cream is key to making sure the chocolate sticks well. Also do not rush cooling the chocolate sauce. It needs to be at room temperature. Any warmer and it will melt the ice cream and not adhere.
Servings 4 -6 servings
Add ice cream to an 8" x 8" baking dish lined with parchment paper. Add enough so that the ice cream is 1/2" - 1" thick. Spread out evenly using a spatula.
Freeze for at least 6 hours or until the ice cream is completely refrozen.
Turn pan upside down to remove the ice cream. Cut into 4-6 equal-sized squares. Return the squares to the freezer to re-freeze.
Place coconut oil and chocolate chips into a double boiler over medium heat and and melt, stirring often.
Remove chocolate from heat and let cool to room temperature. Do not rush this step.
Working quickly, take ice cream squares from freezer and dip into the chocolate.
Flip with a fork and quickly remove to parchment paper.
Place bars in freezer for 20 minutes.
Wrap in thin foil before serving.
I cannot bake. I’m okay admitting it, too. So when Anita said the other day that she was jonesin’ for a red velvet cupcake, I came up with the next-best-thing: no bake red velvet cheesecake. I opted to make the cheesecake in miniature pre-baked (like I said, I don’t bake, and that includes baking pie crusts!). I like the little crusts because they have built-in portion control. You put a big ole cheesecake in front of me and I might have trouble keeping myself under control. Put a mini cheesecake in front of me and I can manage.
You can’t get much easier than this cheesecake. Great vanilla and cocoa flavor with a perfect creamy texture. Very, very addicting little bites, that’s for sure.
Also try my black forest cheesecake.
No Bake Red Velvet Cheesecake
Servings 8 -12 servings
- 8 ounces cream cheese light is ok, at room temperature
- 1 cup sour cream light is ok
- 1/2 cup sugar Splenda is ok
- 2 tablespoons red food coloring
- 2 teaspoons cocoa powder
- 2 teaspoons vanilla extract
- 8 ounces frozen whipped topping thawed, plus more for topping if desired
- 3 packages of Mini Graham pie crusts or a 9 inch pie crust
Place the cream cheese into a mixer bowl and beat until smooth.
Add the sour cream, sugar, food coloring, cocoa powder and vanilla extract. Beat until smooth.
Gently fold in the whipped topping. Do not over mix.
Pour, spoon or pipe the filling into the crust(s).
Refrigerate for 4 hours before serving. Top with additional whipped cream if desired.
These red velvet Rice Krispies treats are as great tasting as they are great looking! They’re so very easy to make and made for a great Valentine’s day snack. Nice and crunchy and sweet, with an amazing red velvet flavor.
I made a batch of these Red Velvet Rice Krispies treats for Anita to take to work today. When you cut out the heart shapes you end up with little scraps, which are the perfect snack size!
I love making Rice Krispies treats with a twist. Also try my Shamrock Peeps Rice Krispies. My easy-to-make Rice Krispies with Peeps sryup are great too!
Red Velvet Rice Krispie Treats
Spray a 9" x 13" pan with the non-stick spray. Also spray a spatula and the cookie cutter.
Melt the butter in a large pot over medium heat.
Add in the marshmallows and stir until melted.
Stir in the cake mix. The mixture will get thicken as you stir.
Pour in the cereal and fold to combine well. The mixture will start to firm up, so work quickly but gently.
Pour mixture into the pan and spread out, flattening with the spatula.
Place in refrigerator for 15-30 minutes or until set.
Cut into hearts. I was able to get 24 hearts using a small Wilton heart cutter.
Because we were transporting them, I placed them on wax paper in Tupperware containers and refrigerated them until about 30 minutes before serving.