I was watching the Food Network show The Best Thing I Ever Ate, and Gale Simmons from Food & Wine magazine spoke about the most amazing eskimo bars she ate while visiting Jackson Hole, WY. Snake River Grill makes a chilled dessert to-die-for. It has a bottom layer of fudge-like brownies, and a top layer of very delicious vanilla ice cream. It is then coated in a chocolate shell, and drizzled with salted caramel sauce. I decided to make each component from scratch, but you don’t have to.
Make a batch of brownies, and if it is from a mix I won’t judge. There is, however, a recipe at the bottom of this post for a darn good brownie. Furthermore, it is almost as easy to make as a mix. This recipe comes from The Joy Of Cooking All About Cookies book.
Next, get your vanilla ice cream ready. I used this recipe. Smooth it on top of the chilled brownies as soon as it was done churning, or use good quality, store-bought vanilla and leave it out to soften for about 15 minutes.
Freeze for 4 hours, and then cut into squares.
Take a square
Dip it into a luscious, melted, semisweet chocolate and coconut oil concoction. Make sure this chocolate sauce is cooled to room temperature.
Immediately place the dipped squares into the freezer to set.
When ready to serve, drizzle salted caramel sauce over top and enjoy! Store-bought caramel works great, and so does this recipe.
- 4 oz. (113 g) Unsweetened Chocolate, coarsely chopped
- 8 TBS (1 stick or 113 g) Unsalted Butter
- 2 cups (400 g) Sugar
- 2 tsp. Vanilla Extract
- 1/4 tsp. Salt
- 4 Large Eggs
- 1 cup (125 g) All-Purpose Flour
- 24 oz. Semisweet Chocolate, chopped
- 2/3 cup Coconut Oil
- 1 quart Vanilla Ice Cream, softened
- Salted Caramel Sauce
- Preheat the oven to 350 degrees F. Line and grease a 9' x 13" baking pan with parchment.
- In a double boiler, melt the chocolate and butter together, stirring until smooth. Remove from the heat and pour into a medium-sized bowl.
- Stir in the sugar, vanilla extract and salt. When the mixture has cooled a bit, add the eggs, one at a time, and stir until combined.
- Finally mix in the flour. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out slightly coated with brownie when inserted.
- Set on a wire rack to cool, and then cover with foil and place in the freezer.
- Heat the chocolate in a double boiler until it is melted. Remove from heat and stir in the coconut oil until completely smooth. Set aside to cool to room temperature.
- Remove the brownies from the freezer. Scoop and smooth the softened vanilla ice cream over top the brownies. Gently cover with foil and place in the freezer for 4 hours, or until the ice cream is nice and firm.
- Line a baking sheet with parchment and place that in the freezer to chill as well.
- When ready, remove the chilled baking sheet and chilled vanilla ice cream brownies,. Using a very sharp knife cut out 2 inch squares.
- Working very quickly, dip each square into the melted chocolate mixture and place on the baking sheet. If the squares begin to soften place the brownies and newly coated bars back in the freezer (I had to do this a couple of times).
- Once finished, freeze the eskimo bars for at least an hour before serving.
- When ready to serve, drizzle salted caramel sauce over each one and enjoy.
- 13" x 9" baking pan
- Double boiler or medium-sized saucepan and small bowl
- Sharp knife
- Large baking sheet
- Parchment paper
