The Crave Bar @TheCraveBar

TCB 2

When I’m snacking, I have different cravings. Sometimes sweet, sometimes savory. Maybe something creamy or something crunchy. The Crave Bar, a chocolate-covered ice cream bar on a pretzel stick, manages to hit all of these cravings at once. You may have heard of Kim & Scott’s Gourmet Pretzels, available at grocery stores nationwide. Now, the founders have sold the soft pretzel business and are focusing on hard pretzel rod ice cream bars. So far, they have three flavors available, an original dark chocolate, malted milk chocolate and cappuccino.

The ice cream takes a back seat to the rich chocolate covering, made with real candy chocolate unlike the waxy coating used in many ice cream bars. Sea salt and crunchy pretzel balance out the flavors. The company makes their own ice cream with 14 percent butterfat and each pretzel stick is coated in caramel and chocolate.

Of the three flavors, the original dark chocolate was my favorite, since I felt it had the best balance of salty and sweet. The ice cream bars are definitely messy to eat, but well worth the trouble.

 Bars are available at local grocery stores like Goddess & The Grocer and Foodstuffs. You can also find them at Ravinia Festival, Hyatt McCormick Place and at a few local Wilmette restaurants.

Like what you see? Show them some sugar…  Website

Meet our SWEET Writers :: Amber

Amber Gibson is a freelance food and travel writer and model. Her writing has appeared in Hemispheres, American Way, Delta Sky, Rhapsody, Plate, Tasting Table, Time Out Chicago and Chicago Magazine. When she's not eating and drinking her way through Chicago, Amber gobbles up sweets in Turkey, Taiwan, Australia, South Africa, Italy, France, Germany, Austria and China and she hopes to visit many more countries in the near future. Amber dreams of hosting her own show on the Travel Channel or Food Network. and she has appeared on NPR, Check, Please! and e.tv in South Africa. Follow Amber on Twitter or Instagram to see what tasty desserts she’s eating!

Comments are closed.