Whatchamacallit Candy Bars Recipe 385

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.

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.)

COPYCAT WHATCHAMACALLIT CANDY BAR RECIPE

Steps:

• For the Crunch LayerCoat an 8 x 13 baking pan with non stick cooking spray. Melt 3 tbs butter in a large saucepan Add 4 cups mini marshmallows stirring constantly until completely melted. Remove from heat.Add 6 cups Peanut Butter Captain Crunch Cereal to the marshmallow mixture and stir until all the cereal is coated.Turn that mixture into your greased baking dish and use a piece of wax paper to press the cereal mixture down. For the Caramel LayerIn a medium sized bowl melt one stick of butter in the microwave. This should take about 50-60 seconds.To the melted butter add your sweetened condensed milk, light corn syrup and light brown sugar and whisk until combined.Place your caramel mixture in the microwave and cook on high for six minutes.You will know your caramel is done when you place a dime sized amount into a cup of ice water and it forms a ball you can roll between your fingers. If the caramel is too soft microwave it for another 30 seconds. You want it the consistency of peanut butter.Allow the caramel to cool in your mixing bowl for about 10-15 minutes so it is spreadable.Spread the caramel mixture over the peanut butter cereal mixture. For the Chocolate LayerMelt your semi sweet chocolate chips in a double boiler until smooth. Do not use the microwave to melt your chocolate chips. It will pull the moisture from the chocolate and cause it to seize up.I put my semi sweet chocolate chips in a small sauce pot and place that small pot inside a larger pot that has about a half inch of water in the bottom. Medium heat will cause the water to simmer and melt the chips inside the smaller pot as the damp heat flows around it.Once your chocolate has melted, use a spatula to spread it on top of the caramel mixture.Slice. Enjoy!