Whatchamacallit Bar Recipes

WHATCHAMACALLIT CANDY BARS RECIPE - (3.8/5)

Steps:

• Line and grease (with butter or spray) a sheet pan (about 13 X 18 X 1 size). Place the Rice Krispies in a large bowl, set aside. In a medium saucepan over medium heat, melt the brown sugar, corn syrup and peanut butter. Remove from heat, add butterscotch chips and stir until smooth. Pour the hot mixture onto the puffed cereal. Carefully, stir until all the ingredients are incorporated/ coated. Transfer into the prepared pan and smooth over with spatula. Press down kind of firmly into pan to create an even layer . Refrigerate to set. In the meantime, line a sheet pan with foil; set aside. Once set, cut the cereal mixture into 36 pieces. Melt the chocolate in the top of a double boiler. Stir until smooth. Using a fork, dip the bar into the melted chocolate and push it just under the surface of the chocolate. Lift out and tap the fork several times against the side of the bowl. Place the fork over the prepared baking sheet, tilt and slide the fork out from under the bar. Allow the chocolate to set completely. (can use the refrigerator to speed up the process, if necessary.)

WHATCHAMACALLIT BAR RECIPE

Steps:

• Butter a 9x13 baking dish, or spray with non-stick cooking spray. Set aside.
• In a large saucepan over medium heat, melt butter. Add in marshmallows and stir into butter until melted.
• Reduce heat to low, and stir in peanut butter. Cook for 3 minutes, stirring constantly.
• Remove from heat, stir in rice Krispies. Once incorporated and cereal is evenly covered, press evenly into the bottom of a prepared 9x13 baking dish.
• In a saucepan over medium heat, melt caramels and milk, stirring frequently, until smooth.
• Remove from heat and pour over Rice Krispy mixture, spreading evenly.
• In a saucepan over low heat, melt chocolate chips, stirring frequently until smooth.
• Spread over the top of the caramel. Refrigerate until chocolate is set. About 30 minutes.
• Cut into squares for serving.