Yodel Bars

Faigy Grossman Faigy Grossman
Leave a review

I’m delighted with this version of Yodels — you get the same delicious texture and taste, and you don’t have to bother with the rolling and dipping that makes preparing Yodels something I said I’d never do again! With the added bonus of a heavenly dairy flavor, you’ve got a quick way to bake a popular favorite!

 

Yields 20 bars

1h 10
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Egg, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Beat egg whites until stiff.

  3. With the mixer on low speed, slowly add the egg yolks and the remaining ingredients and mix just until combined.

  4. Pour batter onto a baking sheet lined with Gefen Parchment Paper and bake for 20 minutes, or until toothpick inserted comes out clean. Allow to cool.

  5. Cut the cake in half in the width, leaving the parchment paper attached to the bottom.

Prepare the Filling

  1. Beat heavy cream until stiff. Add remaining ingredients and beat on low speed until incorporated.

  2. Spread cream over one half of the cake.

  3. Using the parchment paper to help you, flip the second half of the cake over the first to form a sandwich.

Prepare the Glaze

  1. Bring all the ingredients to a boil in a small saucepan. Allow to cool for two minutes and pour over cake.

To Finish

  1. Freeze cake for 30 minutes.

  2. For cake squares, use a sharp metal cookie cutter to cut even squares. For bars, slice evenly with a serrated knife using a gentle sawing motion.

Credits

Description:

Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger

Suggested Recipes

Explore

chocolate cream crowd-pleaser crowdpleaser dairy desserts faigy grossman favorite Shavuos Shavuot yodels
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

3 Comments

Alisa Goldberger •

I’m assuming that I could sub Rich’s whip and margarine for a pareve version? (Though I’m sure the dairy is delish!)

Avigael Levi Kosher.com Team •
Reply to Alisa Goldberger

You can use Rich's Whip or there are other non-dairy substitutes to heavy cream using coconut and such- you can find non-dairy substitutes to heavy cream in almost any health food store.

Leah Goldman •

Raquel you say pour batter onto a baking sheet but you dont give size is this a 15 x 10 baking sheet . please give size as this makes a difference. thanks also should we slice this while frozen or allow to thaw for awhile.?

Avigael Levi Kosher.com Team •
Reply to Leah Goldman

I would suggest using a 9 x 13 size baking sheet and cutting the bars while frozen, or thawed for a little while.

Yehoudit •

I can't find corn syrup around. How can I still make this recipe?

Raquel Malul Kosher.com Team •
Reply to Yehoudit

You could use any other liquid sweetener instead- maple syrup, agave etc.