Reese's Peanut Butter Klondike Bars
Frozen peanut butter coconut ice cream squares in a crisp dark chocolate shell. Dairy-free and refined-sugar-free.
Prep30 min
CookNone
Chill / rest8 hr 20 min
DifficultyMedium
Makes16 bars
Credit: Original recipe by The Bigley Basics. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
bars
Our clean version
Ingredients
Ice cream layer
- 1 can (14 oz) organic full-fat coconut milk (guar-gum-free if possible)
- 1/2 cup organic peanut butter (just peanuts and salt) (or 1 cup organic peanuts in a high-speed blender)
- 1/3 cup raw organic honey or pure organic maple syrup
- 1 tsp organic vanilla extract (corn-free)
- 1/2 tsp sea salt (1/4 tsp if using salted organic peanut butter)
Chocolate shell
- 10 oz organic dark or semi-sweet chocolate
- 2 tbsp organic virgin coconut oil
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Method
- Blend the ice cream ingredients until smooth, pour into a parchment-lined 8x8 pan, and freeze at least 8 hours until solid.
- Cut into 16 squares, keeping half in the freezer while you work.
- Melt the chocolate with the coconut oil, let cool a few minutes, coat each square, and freeze until set.
What we changed and why
- Many vanilla extracts use corn-based alcohol; look for cane alcohol or use vanilla bean powder.
- Iodized table salt usually contains corn-derived dextrose; sea salt avoids it.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
Ice cream layer
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup peanut butter (or 1 cup peanuts in a high-speed blender)
- 1/3 cup raw honey or pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt (1/4 tsp if using salted peanut butter)
Chocolate shell
- 10 oz dark or semi-sweet chocolate
- 2 tbsp coconut oil
Method
- Blend the ice cream ingredients until smooth, pour into a parchment-lined 8x8 pan, and freeze at least 8 hours until solid.
- Cut into 16 squares, keeping half in the freezer while you work.
- Melt the chocolate with the coconut oil, let cool a few minutes, coat each square, and freeze until set.
Notes from our recipe log: Gluten-free, dairy-free, and refined-sugar-free as written.
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Estimated nutrition
Per serving (1 of 16 bars), for our clean version. This is an estimate, not lab tested.
| Calories | 238 |
| Protein | 3.8 g |
| Carbohydrates | 16 g |
| Fat | 18.2 g |
Assumes: Full 13.5 oz can coconut milk, 10 oz 70% dark chocolate fully used for coating.
Gear we use
- High-speed blender (our pick coming soon)
- Parchment paper (our pick coming soon)
- Square baking dish (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Honey: Pure maple syrup (vegan)
- Maple syrup: Raw honey
- Nut butter: Sunflower seed butter; Tahini for savory recipes
- Chocolate: Carob chips (caffeine-free); Sugar-free chocolate sweetened with monk fruit
