Whatchamacallit Candy Bar Copycat Recipe
Full of rice krispies, peanut butter, caramel, and chocolate
Equipment
- large microwave safe mixing bowl
- large mixing bowl
- Medium sauce pan
- spatulas & offset spatula
- cooking spray
- 9 x 13 baking dish
- measuring spoons & cups
- double boiler pot & bowl or medium microwave safe bowl
- large sharp knife
Ingredients
- 1 (7.5 oz) box rice krispies cereal
- 8 cups mini marshmallows
- 4 TBS butter
- 1/3 cup peanut butter
- 1 (11 oz) bag caramel bits
- 2 TBS milk
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Spray a baking dish with non-stick cooking spray.NOTE: depending on the size of your baking dish will be determine the size of the candy bars. I used a 7 x 12 baking dish.
- Pour cereal into a large mixing bowl and set aside.
- In another large bowl place mini marshmallows and top with 4 TBS butter. Place in microwave for 2 – 3 minutes until melted. Pull out of microwave and stir. Add in peanut butter and stir until combined.
- Pour melted marshmallow peanut butter mixture into the bowl of rice Krispies and stir well to combine quickly. Pour mixture into prepared baking dish. Flatten out evenly into a solid form. Set aside.
- In a medium sauce pan over medium heat melt caramel bits with 2 TBS milk until smooth. Pour caramel sauce over the rice krispies in baking dish. Evenly spread out quickly.
- Melt semi-sweet chocolate chips in microwave or using a double boiler. Pour melted chocolate over caramel and spread evenly quickly.NOTE: all steps should be done quickly as to not have any step solidify before putting together the layers.
- The fastest way to set up is to place in refrigerator until chocolate has set hard. Cut into squares. You can keep these in an air tight container on the counter top for up to 5 days.