MAY 26 • 2022 | 65

try, Kasle connected with a contract culi-
nary expert to help develop Belgian choc-
olate recipes. With 12 flavor profiles ready 
to go, the idea hit another roadblock: the 
COVID-19 pandemic.
“Now, there was no way for me to get this 
out into the public,
” Kasle recalls.
Instead of using soft-serve like the shop 
in Montreal, she had to pivot to something 
more realistic. “I realized the only way I 
could get this into people’s hands is if I 
used a popsicle and I dipped the popsicle in 
chocolate,
” she says.
Pivoting to an idea that’s portable and 
possible to package and deliver, Kasle 
officially launched her business during 
COVID-19 by delivering to people’s homes. 
Her husband, Matt, served and continues 
to serve as co-owner and “right hand ice 
cream man.
”
Bombshell Treat Bar’s original Party Pops 
Boxes came with sampler bars delivered 
contact-free across Metro Detroit. Kasle 
also found a dedicated employee, “Chef 
Tori,
” who could work with her around-
the-clock on making ice cream products 
and fine-tuning Belgian chocolate recipes. 
Tori, ironically, doesn’t like chocolate, which 
Kasle says worked out perfectly for creating 
standout recipes that everyone would love.
As things began to open back up, 
Kasle brought her products to farmers 
markets, where they offered a different 
menu each month with unique flavor 
profiles. Bombshell Treat Bar, which 
was now becoming more well-known 
around the area, was promoted entirely by 
word-of-mouth, especially by mothers in 
Birmingham and Bloomfield.

The biggest flavor hit, Kasle says, was a 
sweet and salty ice cream bar made with 
potato chip ice cream. It was dipped in 
dark Belgian chocolate, then rolled in 
crushed Better Made potato chips and Rold 
Gold pretzels, finally topped with edible 
gold glitter stars, gooey caramel and pink 
Himalayan sea salt. “That one was a show-
stopper,
” Kasle recalls.

A WORLD OF FLAVORS
Priding herself on using premium ingre-
dients, Kasle says people are drawn 
to Bombshell Treat Bar because of its 
high-quality products and unique flavors, 
which range from key lime pie to plain ol’ 
traditional Belgian chocolate. Using pre-
mium ingredients, Kasle says, is something 
she’ll never compromise on.
“You can go to Dairy Queen and get a 
cone dipped in chocolate, but it’s all wax 

and flavor oils,
” she says. “There’s no choco-
late in the chocolate dip and it leaves a waxy 
residue on your tongue. With our chocolate, 
it’s pure chocolate. It has the crunch.
”
Bombshell Treat Bar also creates dairy-
free ice cream bar options, which Kasle says 
is important to her brand. 
In addition to offering a standard menu 
of select flavor profiles, they also have fla-
vors unique to holidays, like Christmas, 
Kwanzaa and Chanukah. 
A Halloween set of gourmet ice cream 
bars, for example, included Candy Corn-ish 
and Purple People Eater, which were vanilla 
popsicles dipped in caramel and grape-fla-
vored chocolate. A dairy-free option, Snack 
for Drac, incorporated a cranberry peach 
popsicle with dark chocolate, red sugar 
crystals and bat-shaped sprinkles, while 
Mummy Dearest, on the other hand, had 
a milk-and-cookies popsicle in a cookie 
dough shell. 
“Our goal is to show how versatile and 
creative we can be,
” Kasle explains.
Now, Kasle, who is a member of Temple 
Beth El in Bloomfield Township, has 
returned to her event planning roots, com-
bining the best of both worlds. Bombshell 
Treat Bar caters to a wide variety of events, 
including weddings, bar and bat mitzvahs, 
corporate events and more.
Eventually, she’
d like to open a brick-and-
mortar store just like the one that inspired 
her several years back in Montreal, when 
things were tough, and she simply needed 
a smile.
“I really believe it has legs,” Kasle says 
of her vision, “and that it can go many 
places.” 

Jill 
Kasle