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Does not include service & handling fees, if applicable.
Join Magnolia Bakery’s Chief Baking Officer, Bobbie Lloyd, as she shares her recipe for Grasshopper Icebox Pie Bars — an American classic from her cookbook, The Magnolia Bakery Handbook: A Complete Guide for the Home Baker, and a favorite from her childhood.
During this class, she’ll show you her tips and tricks for making this beloved, perfect-for-summer dessert that requires minimal (if any) baking and only a few simple ingredients.
Bobbie will demonstrate how to make the cool, minty and refreshing treat, while also talking through easy recipe modifications. She'll share how to use the same cookie crust base and cream cheese plus whipped cream filling to create other icebox bar variations on your own, like a classic Peanut Butter Icebox Bar.
Let Bobbie be your guide to the ultimate summer dessert, as she shares one of her favorite Icebox Pie Bar recipes — with love, from her kitchen to yours.
Purchase Magnolia Bakery Handbook: Classic American Baked Goods and Desserts.
Programs taking place online:An access link will be emailed to you after purchase.
Programs taking place in our NYC facilities:Please read our safety guidelines before visiting our building.
Programs taking place online and in our NYC facilities:Please select which experience you wish to participate in when registering. Online participants will be emailed an access link after purchase. In-person participants should read our safety guidelines before attending the program.
This event is part of our Kitchen Arts & Letters series. In collaboration with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers.
Magnolia Bakery’s Chief Baking Officer Bobbie Lloyd has devoted her life to baking, cooking, and feeding others.
Born and raised in Chicago, Bobbie enrolled in her first culinary class when she was only 8-years-old. In her third year of college, she moved to Boston to study at renowned French chef Madeleine Kamman’s Modern Gourmet cooking school. After graduation, she opened as co-owner the critically acclaimed American Accent restaurant in Brookline, Massachusetts. In addition to serving a menu inspired by seasonal fare, it had its own small retail bakery.
In New York City, Bobbie has worked for many well-known people and places. She became personal chef to designer Calvin Klein, worked for restaurant visionary Danny Meyer at the famed Union Square Café, and honed her management skills at Prix Fixe, The Screening Room, Au Café, and Tribeca Grill. She was controller for The Beanstalk Restaurant group (The Red Cat, The Harrison, The Mermaid Inn, PACE) and, along with Magnolia Bakery owner Steve Abrams, launched Soup to Nuts Consulting and It’s a Wrap, Manhattan’s first gourmet wrap sandwich shop.
When Abrams purchased Magnolia Bakery, Bobbie, as Chief Baking Officer, helped hone the menu of familiar American favorites, focusing on introducing new seasonal menu items that were inspired by her family's recipes. She is passionate about offering classic products that taste as good as they look. “I’m very old-school when it comes to desserts and pastries,” she says, “I’m not a fan of anything too fussy and oddly enough not too sweet. A perfect croissant can make my day as can a perfect muffin that is slightly sweet with a light crumb and a little crunch on top.”
Known to foodies as a judge on season four of Next Great Baker and a guest judge on Cupcake Wars, Bobbie has become the face of Magnolia Bakery—and baking—in America. But she’s happiest in the kitchen. “I’m just a girl that has always liked to bake and cook, learning from the best when I can and baking as often as I can,” she says. “It comes from the heart.”
Icebox Bars with Magnolia Bakery’s Bobbie Lloyd
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