Whatchamacallit Candy Bars

The Hershey Company first introduced the unusually-named candy bar, Whatchamacallit, in 1978. Since 1987, Whatchamacallit has been manufactured with a layer of caramel.

Photo by Martha H.
Adapted from melecotte.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from melecotte.com

Ingredients

  • 1

    cup light brown sugar

  • 1

    cup white corn syrup

  • 1

    cup peanut butter

  • 6

    cups Puffed Rice Cereal (like Rice Krispies)

  • 1/3

    cup butterscotch chips

  • 2

    cups good-quality bittersweet chocolate (like Scharffen Berger)

Directions

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.)

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