HOMEMADE KLONDIKE BARS

Steps:

• KLONDIKE BARS: Line a 9" x 13" pan with one sheet of parchment paper (or silpat liner) & set aside.
• Combine 2 C heavy cream with the sugar & salt in a medium saucepan. Add the vanilla beans & pods & heat over medium-high heat, stirring occasionally until the sugar is completely dissolved. Remove the mixture from the heat & stir in the remaining 2 C cream, the milk & extract. Stir well to combine. Take out vanilla pods. Cover & place the mixture in your refrigerator until well chilled; about 1 hour.
• Remove the mixture from the refrigerator & freeze in your ice cream maker according to the manufacturer's instructions. This will most likely take 2 batches. When the first batch is ready, immediately pour the ice cream into your prepared pan & smooth evenly with an offset spatula. Cover & place in the freezer while you make the second batch of ice cream. Once the second batch is ready, remove the pan from the freezer & pour over the first batch of ice cream. Smooth & even out with an offset spatula.
• Cover tightly with saran wrap & place the pan in the freezer overnight to give the ice cream a chance to fully harden. When the ice cream has fully hardened, cut into 2" squares using a cutter. You should have about 15 squares, give/take. Return the cut squares to the freezer for about 1 hour. Meanwhile, prepare the chocolate shell.
• CHOCOLATE SHELL: Melt the chocolate over low heat in a medium bowl set over a pan of simmering water. Stir in the coconut oil & heat until the oil is completely dissolved into the chocolate, about 1 - 2 minutes. Bring the liquid to room temperature. The chocolate will not solidify due to the amount of oil mixed in.
• In the meantime, line 2 cookie sheets with parchment paper sprayed with a bit of cooking spray & place inside the freezer. We are going to work in 2 batches to prevent your bars from melting.
• Ice-Cream Bar Assembly: Pour your melted chocolate into a deep medium sized bowl. Remove the cookies sheets from the freezer & divide your cut squares in two & line them on the frozen cookie sheets. Place one cookie sheet in the freezer. We're rolling with one cookie sheet at a time.
• Working quickly, dip an ice cream square into the bowl of melted chocolate using a large fork or spoon. Make sure the square is completely submerged. Lift the dipped square from the melted chocolate & place on the cold cookie sheet. Repeat with the remaining squares. When the squares from the first batch have been dipped, remove the second cookie sheet from the freezer & place the first sheet inside to chill. Repeat the process with the second batch of ice cream squares.
• When all the squares (both batches) have been coated with chocolate, place them in the freezer to chill; 30 minutes.
• Remove the coated squares one sheet at a time from the freezer & repeat the dipping process. They must be dipped twice for a nice hard chocolate coating. When all the bars have been dipped twice, return them to the freezer for 30 more minutes. This makes about 15 coated bars.