This post may look like it’s made up of chocolate, peanut butter, and dulce de leche, but it’s really based on love.
See, Nick loves Whatchamacallit candy bars. They’re his new thing.
Anytime we’re on the road (which is a lot) or we stop by a gas station during our lunch break, he always wants a Whatchamacallit.
After spending who knows how much money on those candy bars this year, I figured I should try making them at home.
This is a good idea for a few reasons:
1. Homemade is always, always better.
2. We’ll be saving money.
3. Making homemade versions of candy bars is just fun.
4. Making your husband’s favorite candy bar at home is a good way to stay on his good side.
Ever since I got this brown rice syrup to try from Tropical Traditions, I’ve been trying to think of what to make first.
Then my friend Chris posted about making these candy bars at home, and I knew they had to happen in our kitchen immediately.
These aren’t exactly like the Whatchamacallits you’d get in line at 7-11, but they’re pretty darn close.
I’m not skilled (or patient) enough to do layers yet, so I mixed the caramel into the peanut butter mixture for the cereal centers.
If you want to try making your own gooey caramel layer in between the cereal and chocolate, go for it!
But if not, you at least need to have it mixed in.
The dulce de leche in these makes them really taste like the real deal.
Also – they’re even better the next day, after sitting in the fridge overnight.
And, they’re perfect right out of the fridge, especially on a warm late summer afternoon.
Makes: 8-12 bars
- 4 cups puffed rice cereal
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup brown rice syrup
- 1/2 cup dulce de leche
- 1 tsp salt
- 2 cups semi sweet chocolate
- Melt the peanut butter, brown sugar, brown rice syrup, and dulce de leche in a sauce pan until everything is smooth and combined. Stir in salt.
- Pour peanut butter mixture over the puffed cereal and stir until the cereal is coated.
- Spread the cereal mixture into a buttered 8×8 dish and press down into an even layer.
- Refrigerate until set, 30 minutes at the minimum.
- Once the cereal mixture is set, remove from the fridge and cut into bar shapes.
- Melt the chocolate (either in a double boiler on the stovetop or in the microwave) until completely smooth.
- Taking one cereal bar at a time, dip into the melted chocolate and turn until all the sides are covered with chocolate.
- Remove bar with a fork, shaking off the excess chocolate, and place on parchment paper to set.
Tropical Traditions sent me the brown rice syrup to test out – my opinions are my own. And I love it!