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Whatchamacallit Bars

Since my morning sickness is finally starting to subside, I actually feel like being in the kitchen again!  Yayyy!  Around this time of year I search and search for Halloween size Whatchamacallit candy bars to no avail.  So, this year, instead of searching  I just made them myself!  I usually can’t justify buying a normal size candy bar at the store… but making them at home?  Totally different story.  If you like gooey treats made up of caramel, chocolate and crunchy goodness with a hint of peanut butter – you will LOVE these.



  • 6 cups Rice Krispies cereal
  • 3 tbsp salted butter
  • 1 – 10.5 oz. bag mini marshmallows
  • 1/4 cup light corn syrup
  • 1 cup creamy peanut butter
  • 15 oz. soft caramel chews (I used Werther’s soft caramels)
  • 2 tbsp milk (you can use a combo of milk and cream if you have it on hand)
  • 1/4 tsp salt
  • 1 – 11.5 oz. bag milk chocolate chips
  • 1 tbsp shortening (i.e. Crisco)



  • Melt the butter in a large saute pan
  • Add in the marshmallows and melt over low heat stirring frequently
  • Once the marshmallows are totally melted, add in the corn syrup and peanut butter and stir until everything is well combined
  • Pour the Rice Krispies into the marshmallow mixture and fold until everything is evenly coated
  • Pour the Rice Krispie mixture into a greased 9×13 Pyrex dish (or any other deep pan)
  • Push the mixture down with your fingers until you have a flat, even layer


  • Place the unwrapped candies, milk and salt in a large microwave safe bowl
  • Microwave on high for about 3 minutes stopping every minute or so to stir the mixture
  • Once it is all evenly melted, pour the caramel mixture on top of the Crunchy Layer and spread evenly with a spatula


  • Place the chocolate chips and shortening in a microwave safe bowl and microwave in 30 second intervals – stirring in between (you should not need to go much over 1 min 30 seconds)
  • Once the chocolate and shortening are evenly melted and combined, pour the chocolate mixture over the Caramel Layer and spread evenly with a spatula
  • After you’ve got everything all layered up, put it in the fridge for an hour for it to set
  • When you’re ready to cut it into squares use a sharp knife and slide it along the edges of the dish releasing the bars from the dish
  • Cut the whole thing in half crosswise and remove half to a cutting board
  • Using a very sharp knife (I used a long bread knife) cut it into squares – then do the same to the other half
  • You can store these in the fridge but they’re best when eaten at room temperature