Homemade Balboa Bars For this recipe I followed the directions from Williams-Sonoma’s site, but I made a few of my own changes. I used 20 oz. milk chocolate chips (rather than 20 oz. bittersweet or semi-sweet chocolate, chopped) and I used 6 Tbsp canola oil (you could use canola, vegetable or coconut). Then the last change I made was adding assorted toppings. I did this immediately after dipping the ice cream bar before the chocolate hardened. *A side note, be sure to allow your ice cream to harden completely in the freezer before you begin dipping, otherwise you’re likely to have a messy disaster. This will likely take more than 1 hour as recipe states. I’d recommend freezing them 3 hours or overnight before dipping. Here are some topping ideas I love: -Toffee bits or chopped heath bars -Toasted almonds, chopped -Pretzels, chopped -Sprinkles -Chopped Oreos -Your favorite candy bar, chopped -Pie crust, crumbled (or graham crackers) -Shortbread, chopped -Candied or dried fruit, chopped -Peanuts or any other nut, chopped -Toasted, sweetened coconut -Peppermint candy canes, crushed -Mini marshmallows …you get the idea =), make up your own the possibilities are nearly endless.
