Do they still make the space bar (Orange sherbet dipped in chocolate on a stick)?

Question

I haven't seen a space bar in years. They looked like a fudgecicle or creamcicle, only the inside was orange sherbet and the outside was a chocolate shell. I've been able to recreate the taste by buying orange sherbet and hardening chocolate syrup at the grocery store, but I'd really like to learn if the actual space bar still exists. Any link even mentioning them would be useful. Thanks.

Answer 1

wow we used to call this a mars bar and I haven't had one since the 60s.  Loved those guys and rootbeer popsicles.  

Where are you from? - we had those in Nova Scotia in the 60s.  

Answer 2

That sounds yummy!  I love orange sherbert and who doesn't love chocolate!  I've never had one but I did find this recipe for cookies.  This sounds interesting:

Chocolate Dipped Orange Madeleines

  1/2 cup (1 stick) butter 1/2 cup (1 stick) butter

   1 cup all-purpose flour 1 cup all-purpose flour

   1/2 tspn baking powder 1/2 tspn baking powder

   A pinch of salt A pinch of salt

   3 large eggs 3 large eggs

   3/4 cup granulated sugar 3/4 cup granulated sugar

   2 tsp vanilla essence 2 tsp vanilla essence

   1 tbsp freshly squeezed orange juice 1 tbsp freshly squeezed orange juice

   1 tbsp grated orange zest 1 tbsp grated orange zest

   2 bars (1.5 ounces each) Godiva Dark Chocolate - coarsely chopped  

   Madeleine Pans (you can buy one online here)

Heat butter in small heavy saucepan over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and cool to room temperature.

Mix together the flour, baking powder and salt. Beat eggs and sugar in a large bowl with a hand blender until tripled in volume. Lower speed to medium and beat in the vanilla, orange juice and orange zest. Fold in flour mixture a little (1/3rd) at a time. Finally fold in the cooled butter. Cover and refrigerate for 30 minutes or until slightly firm.

Preheat oven to 375?F. Apply butter or non-stick cooking spray to two 12-mold madeleine pans and dust them with flour. Drop a generous spoonful or two of batter into center of each prepared mold, leaving the batter mounded in the center. Bake for 12 to 15 minutes or until edges are golden brown and centers spring back when lightly touched.

Remove the pans from oven and tap them sharply against a countertop to release the madeleines, then leave them to cool on wire racks.

Place chocolate in small microwave-safe cup. Microwave on medium (50% power) for 1 minute or a little more, stirring every 30 seconds, until chocolate has almost melted. Whisk a little to make it smooth. Do NOT overheat.

Dip each madeleine into melted chocolate, coating bottom third part of the cookie. Shake off excess chocolate and place on a baking sheet lined with wax paper. Repeat for all the cookies and leave at room temperature for 1 hour or until chocolate is set.