I recently asked a group of coworkers what their favorite candy was. You know, for scientific research purposes (my study will be coming out in a few years. It’s going to take a while to taste all this candy*). Anyway, one of my colleagues mentioned Whatchamacallit bars as being his favorite. Do you remember those Whatchamacallit bars? You know, they were peanut butter/rice candy bars with caramel and chocolate? I came across this commercial from the 80s to describe the bar (the sad thing is, I was definitely younger than these kids in the commercial when this was airing on TV):
Now do you remember?
Anyway, the bars sounded like a glorified Rice Krispies treat to me. So of course, I had to buy a few, sample them, and make a dessert after them. You know, for science!
(AKA Peanut Butter Rice Krispies Treats with Caramel and Chocolate)
Inspired by this recipe. But not as much work 🙂
Here’s what you need:
- 7 cups Rice Krispies cereal
- 8 cups mini-marshmallows
- 2 Tablespoons butter
- 1/2 cup peanut butter
- 1 11-oz bag caramels, unwrapped
- 2 Tablespoons milk
- 1 1/2 cup semi-sweet chocolate chips
Here’s what you do:
- Spray a 9×13 baking dish with non-stick cooking spray or vegetable oil and set aside.
- Measure out Rice Krispies and pour them into a large bowl. Set aside.
- In a saucepan over low to medium low heat, melt together marshmallows and butter. Melt until fully combined and fluffy. Add in peanut butter and continue melting. Stir the mixture to avoid burning.
- Pour the peanut butter/marshmallow/butter mixture into the Rice Krispies and combine the ingredients well so that Krispies are completely coated.
- Once coated, add the Rice Krispies mixture into the prepared pan. Spread the cereal throughout the baking dish and flatten out.
- In the same saucepan, add caramel pieces and milk. Heat until melted and combined. Stir so as not to burn the mixture.
- Pour melted caramel over Rice Krispies mixture and spread across, creating an evenly distributed top layer.
- In the same saucepan (I’m all about reusing my dishes) or in the microwave, melt the chocolate chips over low heat. These will burn or change texture if you take too long so continue to stir the mixture until melted. Pour melted chocolate over caramel layer and spread across.
- Optional: Find real Whatchamacallit Bars and chop them up into thin slivers. Sprinkle slivered bars across chocolate layer when still wet.
- Cool for 30 minutes to one hour before cutting and serving. I put mine in the freezer to speed up the process slightly 🙂 Yes, I’m that impatient.
Some questions for you:
- What’s your favorite candy bar? Heath bar, duh!
- Favorite candy? (NOT candy bar) Peanut M&Ms, peanut butter M&Ms or Reese’s pieces.
- What’s your favorite variation on Rice Krispies treats? Give me your ideas! These toffee nutella rice krispies treats are pretty good if you’re looking for inspiration. They combined nutella+Heath bar!
- Did you remember Whatchamacallits?
*Please note: I’m not actually doing a study on candy bars for science. Or baking for science. BUT HOW COOL WOULD THAT BE?