Snickers Klondike Bars
I really enjoy making my own frozen treats during the hot summer months and these Snickers Klondike Bars are INCREDIBLE! They are a great healthier option for those who can’t eat dairy or refined sugars. They have a creamy peanut butter ice cream layer, a 2 ingredient caramel sauce, peanuts, and are coated in a decadent dairy free chocolate. What would you do for one of these Klondike bars?
What you will need
Coconut Cream – We will use some full fat coconut cream from the can to make the ice cream and the caramel sauce!
Coconut Sugar – This is a great alternative to using cane or regular brown sugar. It is more rich in minerals and lower on the glycemic index. It is the perfect refined sugar free sweetener option for making a delicious caramel sauce!
Peanut Butter – I always make sure to use organic peanut butter because conventional peanuts are heavily sprayed with pesticides. I love the brand “Spread the Love” because they only use 1 ingredient – organic ground peanuts!
Coconut Milk – I also use full fat coconut milk from the can which is more creamy!
Vanilla Extract – This adds a nice flavor note to the ice cream and caramel.
Peanuts – I always opt for organic peanuts!(Did you know that storing your nuts in the fridge helps keep them fresher longer?)
Coconut Oil – We will melt the chocolate with a little bit of coconut oil to this it out and making it easier to dip the ice cream bars in.
DF Chocolate – My favorite brand to use in Hu Kitchen!
How to make the Snickers Klondike Bars
First, Add the coconut cream, coconut milk, peanut butter, coconut sugar, and vanilla extract in a blender and blend for about 1 minute or until smooth and creamy. Pour the ice cream mixture evenly among the squares of the silicone mold. Set the mold on a sheet pan and place in the freezer for 1 hour.
Next, Mmake the caramel sauce by adding the coconut cream, coconut sugar, and vanilla extract in a small saucepan on the stove over medium heat. When it starts the bubble a lot, turn the heat to low-medium and let simmer for about 15-20 minutes to thicken. Set aside to cool down for a few minutes. Take the mold out of the freezer and pour some caramel in each square. (Try to not let the caramel touch the edges too much.)
Add some peanuts on top of the caramel and then place back in the freezer for another 2 hours. Melt the chocolate with the 2 tbsp coconut oil. Take the molds back out of the freezer and pour a layer of chocolate in each square(this will make them easier to pull out of the molds.)
Then, carefully pull the Klondike Bars out of the square molds and then dip them in the remaining melted chocolate to coat them evenly.(Make sure you are quick when dipping the chocolate) Place them on a parchment paper sheet to set. Use a knife to cut off any excess chocolate and then store them in the freezer in an air-tight container.
Other Recipes you will enjoy
Healthier Copycat Snickers Bars
Snickers Klondike Bars
Equipment
- Silicone square shaped mold that will make 8 Klondike bars
- Blender
- Saucepan
Ingredients
For the ice
- 1 cup full fat coconut cream(from the can with no liquid part)
- 2/3 cup full fat coconut milk
- 1/3 cup peanut butter
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
For the caramel
- 1 cup full fat coconut cream(from the can with no liquid part)
- 2/3 cup coconut sugar
- 1 tsp vanilla extract
Other ingredients
- 2/3 cup peanuts
- 2 cups dairy and refined sugar free chocolate
- 2 tbsp coconut oil
Instructions
- Add the coconut cream, coconut milk, peanut butter, coconut sugar, and vanilla extract in a blender and blend for about 1 minute or until smooth and creamy.
- Pour the ice cream mixture evenly among the squares of the silicone mold. Set the mold on a sheet pan and place in the freezer for 1 hour.
- Make the caramel sauce by adding the coconut cream, coconut sugar, and vanilla extract in a small saucepan on the stove over medium heat.
- When it starts the bubble a lot, turn the heat to low-medium and let simmer for about 15-20 minutes to thicken. Set aside to cool down for a few minutes.
- Take the mold out of the freezer and pour some caramel in each square. (Try to not let the caramel touch the edges too much.)
- Add some peanuts on top of the caramel and then place back in the freezer for another 2 hours.
- Melt the chocolate with the 2 tbsp coconut oil. Take the molds back out of the freezer and pour a layer of chocolate in each square(this will make them easier to pull out of the molds.)
- Carefully pull the Klondike Bars out of the square molds and then dip them in the remaining melted chocolate to coat them evenly.(Make sure you are quick when dipping the chocolate)
- Place them on a parchment paper sheet to set. Use a knife to cut off any excess chocolate and then store them in the freezer in an air-tight container.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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