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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.

No Chocolatiers Live Here, That’s For Sure

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. These homemade red velvet Klondike bars came out tasting fantastic. I couldn’t care less if some had a bit more chocolate than others.

One of the biggest keys to these bars is the coconut oil. It doesn’t take a lot of the oil, but it’s very important to the texture and sheen of the chocolate.

Viva Naturals Organic Coconut Oil, Cold-Pressed – Natural Hair /Skin Oil and Cooking Oil with Fresh Flavor, Non-GMO Unrefined Extra Virgin(Aceite de Coco), USDA Organic, 16 oz

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 my wife does, my red velvet ice cream cone cupcakes are delicious too!

Also try my frozen yogurt dots.

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5 from 1 vote

Homemade Red Velvet Klondike Bars

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.

Course Dessert

Cuisine American

Keyword dessert, homemade

Prep Time 6

Cook Time 2 20

Total Time 8 20

Servings -6 servings

Calories 391kcal

Author Based on a recipe from Almost Super Mom

Equipment

Aluminum foil

Ingredients

4 cups Edy's Red Velvet Cake ice cream, softened
¼ cup coconut oil
2 cups milk chocolate chips

Instructions

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.

Notes

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.