halfbakedharvest4.5
Every Kids Dream LOADED Balboa Bars…the best around.
Granted, the candy is only on the outside of the bar, so you can choose how naughty you would like to make them, but I wanted the inside of these bar to be a traditional creamy Balboa bar....
👥 10 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●baking sheet
- ●spatula
- ●knife
- ●bowl
📝 Preparation Steps
1
Allow the ice cream to sit on on the counter ⏱️ 10-15 minutes, but no longer or you will get ice crystals in your bars.
2
Line a 9x13 inch baking dish with plastic wrap allowing the plastic wrap to hang over the sides of the baking dish. Drizzle the bottom of the baking dish with a little fudge sauce and then add half the the softened ice cream in dollops. Drizzle on another layer of fudge sauce and then add the remaining softened ice cream. Use your hands or the back of a spoon to press the ice cream evenly into the pan. If you have any fudge sauce left drizzle it over the ice cream. Don't worry if the fudge sauce and ice cream mix a little, it is no big deal.
3
Fold the overhang plastic wrap over the ice cream. Cover the pan tightly with additional plastic wrap. Place in the freezer for ⏱️ 2 hours or up to overnight to harden the ice cream. I found it was easiest cutting the bars after they sat in the freezer over night.
4
Once the bars are completely frozen line a rimmed baking sheet with plastic wrap or parchment paper (I used plastic wrap).
5
Remove the pan from the freezer and peel the plastic wrap off the top of the bars. Use a sharp knife to cut the ice cream into 10 rectangles (5 on the bottom half and 5 on the top half). Now, using the plastic wrap overhang, lift the entire slab of ice cream out of the pan. Use a metal spatula to separate the squares and transfer them to the prepared baking sheet, spacing them at least 2 inches apart. Insert a Popsicle stick halfway into one side of each square. Cover the baking sheet with plastic wrap and return to the freezer for at least ⏱️ 2 hours or overnight.
6
⏱️ 20 minutes before you are ready to dip you bars make the chocolate coating. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool ⏱️ 15-20 minutes before dipping the bars.
coconut oil4 tablespoons
7
Meanwhile prepare your toppings by placing the chopped candies and sprinkles on plates or bowls. I find shallow bowls work best for this.
8
When you are ready to dip the bars remove one bar at time from the freezer (or at least one bar per person if you are doing this as a "build or own bar" thing). Working quickly, hold the bar by the popsicle stick and dip it into the chocolate until the ice cream is completely covered. Let any excess chocolate drip back into the bowl. Quickly sprinkle on your desired toppings. You have to do this immediately or the chocolate will harden and the toppings will not stick. Eat right away or return the balboa bar to the baking sheet and place in the freezer. Continue dipping the remaining bars.
9
Store the bars wrapped in plastic wrap in the freezer until they have all been eaten, which most likely will not take long.
Nutrition Facts
calories
583 kcal
fat Content
55 g
serving Size
1 serving
fiber Content
6 g
sugar Content
77 g
sodium Content
200 mg
protein Content
12 g
cholesterol Content
81 mg
carbohydrate Content
99 g
saturated Fat Content
33 g
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