Outrageously Delicious Eskimo Bars: Your Ultimate Guide to Brownie, Ice Cream, and Caramel Bliss
Imagine the rich chewiness of a perfect brownie, the creamy coolness of vanilla ice cream, and the satisfying snap of a chocolate magic shell, all dipped into warm, luscious caramel sauce. That’s not just a dream; it’s the reality of these outrageous Eskimo Bars, a truly unforgettable dessert experience!
There are some desserts that transcend mere words, and these Eskimo Bars are certainly one of them. I vividly recall the first time my husband, Brian, tried them. With ice cream and caramel dribbling down his chin, his eloquent review was simply, “Uh, seriously, Mel, these are unreal.” He then proceeded to “borrow” our son Jackson’s caramel sauce and devoured five more bars. This wasn’t just a casual compliment; after the initial dessert-induced euphoria subsided, Brian declared that Eskimo Bars would easily make it into his top five desserts of all time. For a man who lives and breathes dessert, that statement speaks volumes about the sheer deliciousness packed into every single bite.
My kids? Their joy was equally boundless as they got to dip these crackly-coated, ice cream-topped brownie bars into their very own special pot of warm caramel sauce. For them, in that moment, their little lives were complete. It’s a dessert that brings universal smiles and sticky fingers, a true crowd-pleaser for all ages.
What Exactly Are Eskimo Bars? A Decadent Dessert Unveiled
Perhaps you’ve heard whispers of Eskimo Bars before? Their fame notably surged when Giada De Laurentiis raved about these “crazy delicious” bars from Jackson Hole, Wyoming, on the Food Network show “Best Thing I Ever Ate.” I never caught that particular episode, but a friend, Lisa, shared her version of the recipe with me years ago. It wasn’t until recently that I finally got around to trying them, and oh, how I regret the lost years! They truly are as unreal as Brian described, and I’ve been kicking myself for not discovering this culinary masterpiece sooner.
At their core, Eskimo Bars are a symphony of textures and flavors:
- The Brownie Base: It starts with a rich, fudgy, and intensely chocolatey brownie layer, baked to perfection. This forms the sturdy and delicious foundation of each bar.
- The Ice Cream Layer: A generous, thick layer of premium vanilla ice cream is spread over the chilled brownie. The quality of your ice cream here truly makes a difference in the final taste and creamy texture.
- The Magic Shell Coating: Once the brownie and ice cream layers are firm, the bars are cut into rectangles and dipped into a homemade “magic shell” mixture. This ingenious coating, typically made with chocolate and coconut oil, hardens almost instantly upon contact with the cold ice cream, creating a thin, crisp, and wonderfully chocolatey outer layer.
- The Caramel Grand Finale: Now here’s the kicker: you take this glorious combination of brownie, ice cream, and chocolate shell, hold it delicately between your fingers, and dip it into a warm, luscious caramel sauce. The contrast of the cold, crisp bar with the gooey, warm caramel is nothing short of an absolute explosion of flavor and sensation.
Yes, it’s messy. Very messy. But let me assure you, the absolute explosion of rich, decadent brownie sundae happening in your mouth will completely overshadow any worries about sticky fingers or cleanup. You won’t just taste a dessert; you’ll experience a moment of pure, unadulterated bliss. Can you even stand it?
Conquering the Dipping Dilemma: Tips for a Flawless Finish
I understand some of you, like my past self, might be hesitant about dipping desserts. The thought of potential mess or uneven coating can feel daunting. But I promise you, any anxiety you might be feeling is entirely unwarranted! The chocolate magic shell mixture is incredibly easy to work with. In fact, the dipping part might just be the most straightforward step of the entire recipe – though certainly not the cleanest, if we’re being honest!
Don’t make the same mistake I did and let years pass by before you try these magnificent bars. Imagine the rock star status you’ll achieve when you present these homemade delights to your family and friends. This isn’t just a dessert; it’s an event, and the accolades you’ll receive will be well-deserved.
A fantastic bonus is that these Eskimo Bars are incredibly versatile when it comes to preparation. You can make them start-to-finish several days, or even weeks, in advance. The process itself can be easily spread over multiple days, tackling one layer at a time, which makes this seemingly elaborate dessert much more manageable for busy schedules. Simply prepare the brownie, then the ice cream layer, then the magic shell and dipping, storing them in the freezer after each stage until you’re ready to proceed or serve.
While you contemplate those awesome facts and plan your dessert domination, I’ll excuse myself. I’m off to delve into the depths of my terribly narrow freezer to unearth the last three of these treasures I’ve strategically hidden away from humanity. Dark corner away from children, here I come. Oh my gosh. They are so good.
Frequently Asked Questions About Eskimo Bars
A: While coconut oil is ideal because it hardens quickly when cold, you could experiment with other neutral-flavored oils like avocado or canola oil, or even butter for a slightly different texture. However, coconut oil truly delivers the signature “magic shell” snap.
A: When stored in an airtight container, these delectable bars should remain fresh and delicious for 1-2 months. This makes them an excellent make-ahead dessert for parties or simply to satisfy future cravings.
A: Absolutely! While vanilla is a classic choice that pairs perfectly with chocolate and caramel, feel free to get creative. Mint chip, strawberry, coffee, or even a salted caramel ice cream would make fantastic variations. Just ensure it’s a good quality ice cream that freezes well.
A: The key to a good magic shell is the temperature contrast. Ensure your bars are as cold and firm as possible directly from the freezer. Also, make sure your chocolate/coconut oil mixture isn’t too hot; it should be warm enough to be runny, but not scalding. If it’s too warm, it won’t set as quickly.
A: Yes, the brownie layer can be baked and cooled completely a day or two in advance. Store it covered at room temperature or in the refrigerator until you’re ready to add the ice cream layer. Freezing the cooled brownie before adding ice cream is also an option to ensure a very firm base.
Outrageous Eskimo Bars Recipe
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Ingredients
Brownie Layer:
- 10 tablespoons (140 g) unsalted butter
- 1 ¼ cups (265 g) granulated sugar
- ¾ cup plus 2 tablespoons unsweetened cocoa powder, natural or Dutch-process
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs
- ½ cup (71 g) all-purpose flour
Ice Cream Layer:
- 1 quart good-quality vanilla ice cream, store-bought or homemade (see note)
Magic Shell Layer:
- ¾ cup coconut oil
- 2 cups (340 g) semisweet chocolate chips
Caramel Sauce:
- 1-2 cups good-quality store-bought or homemade caramel sauce (see note)
Instructions
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Prepare the Brownie: Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Line the bottom and sides of an 8×8-inch (20×20 cm) square baking pan with aluminum foil, ensuring an overhang on two opposite sides for easy removal. Lightly grease the foil with cooking spray and set aside.
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Combine the butter, sugar, cocoa powder, and salt in a medium microwave-safe bowl. Microwave in one-minute intervals, stirring thoroughly after each minute, until the butter is completely melted and the mixture is smooth. Set the mixture aside to cool slightly until it is warm to the touch (not hot). At this stage, it may appear gritty, but don’t worry, it will become smooth once the remaining ingredients are incorporated. Stir in the vanilla extract using a wooden spoon or rubber spatula. Add the eggs one at a time, vigorously stirring after each addition until fully blended. Continue stirring until the batter looks thick, shiny, and well combined. Finally, add the all-purpose flour and stir just until it disappears into the batter. Then, beat vigorously for 40 strokes with your wooden spoon or rubber spatula to develop the brownie’s texture. Spread the batter evenly into the prepared pan.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the brownie emerges slightly moist with batter. This indicates a perfectly fudgy brownie. Allow the brownie to cool completely on a wire rack at room temperature, then transfer it to the refrigerator or freezer until it is thoroughly cold. This crucial step ensures the brownie layer is firm enough to support the ice cream and will prevent melting during the subsequent steps.
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Add the Ice Cream Layer: To prepare the ice cream layer, let your good-quality vanilla ice cream soften at room temperature for about 15-20 minutes, or until it reaches a spreadable consistency. Evenly spread this softened ice cream across the chilled brownie layer. Aim for an ice cream layer that is approximately one inch thick. Place the pan back into the freezer and freeze until the ice cream is very firm, which typically takes 1-2 hours.
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Prepare the Magic Shell: In a microwave-safe bowl, combine the coconut oil and semisweet chocolate chips. It is helpful to use a bowl that is taller than it is wide; this creates a deeper chocolate mixture, making it easier to dip the bars without running out of depth. Microwave the mixture in one-minute intervals at 50% power, stirring between each interval, until the chocolate chips are fully melted and the mixture is smooth. The resulting magic shell mixture should be fairly runny.
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Cut and Chill the Bars: Remove the pan of brownies and ice cream from the freezer. Use the aluminum foil overhangs as handles to gently lift the entire ice cream-layered brownie slab out of the pan. Place it on a cutting board. Carefully cut the slab in half. Work with one half at a time; if your kitchen is warm, return the other half to the freezer to keep it firm. Cut each half into long, thin rectangles, approximately 1-inch by 4-inches (2.5 cm by 10 cm). You should yield about 8 bars per half, for a total of 16 bars. As you cut the bars, immediately transfer them to a tray or plate and keep them in the freezer to ensure they remain as cold as possible before dipping.
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Dip the Bars: Place a baking rack over a sheet of parchment paper, waxed paper, or aluminum foil to catch any drips and facilitate cleanup. Working one by one, gently hold an ice cream bar at the base of the brownie and quickly dip it into the chocolate shell mixture. You may need to tilt the bowl to deepen the chocolate for easier, more complete coating. Once fully coated, immediately place the bar onto the baking rack. Your hands will inevitably get a little messy, but trust me, it is absolutely worth it! Repeat the dipping process for each bar. After dipping approximately 5-7 bars, and once the chocolate shell has hardened (it sets up very quickly, especially if your ice cream and brownie are very cold), carefully remove them from the cooling rack and transfer them back to the freezer. This helps prevent the ice cream from melting while you continue dipping the remaining bars.
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Storage Tip: Please note that the chocolate shell mixture will want to stick to the baking rack. Carefully pry the Eskimo bars off the baking rack to prevent the chocolate shell from cracking as you separate them from where the chocolate has hardened onto the rack. Store finished bars in an airtight container in the freezer.
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Serve and Enjoy: When you’re ready to serve, remove the Eskimo bars from the freezer and allow them to sit at room temperature for 5-7 minutes to soften slightly. Warm the caramel sauce until it is runny and pleasantly warm, but not overly hot (you don’t want to burn your fingers!).
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Dip the Eskimo bars into the warm caramel, or drizzle caramel generously over them, and savor every indulgent bite!
Notes
Homemade Caramel: Elevate your Eskimo Bars with homemade caramel! Here is my go-to recipe for divine caramel sauce.
Recipe Tip: While this recipe might appear involved due to multiple steps, it’s actually quite straightforward. The key to success is to allow ample freezing time between each layer so that the ice cream remains solid and doesn’t melt during assembly and dipping. Patience is your best friend here!
Storing: These bars are perfect for making ahead! They can be prepared from start to finish and stored in an airtight container in the freezer for up to a week, and likely even longer. This makes them ideal for entertaining or having a decadent treat ready whenever a craving strikes.
Worth the Work: Honestly, these Eskimo Bars are so incredibly worth the multiple steps involved. Did I mention my husband’s comment, “best dessert ever?” They truly are that good, and your efforts will be richly rewarded!