Homemade Candy Bars are super easy to make at home and they taste pretty great too!
When I was a teenager I was in love with Snickers and Whatchamacallit Candy Bars!
I love being able to make my favorite candy bars at home. I recently picked up a Whatchamacallit after missing them for several years and I have a renewed love for them.
My friend Trisha posted a recipe for Snickers Candy Bars and it got me thinking that maybe I could make my own Whatchamacallit candy bars too.
Since I am always looking for ways to make my favorite recipes using ingredients I can pronounce. I think I have come up with a pretty good homemade version of Whatchamacallit Bars that I am sure you and your family will love too!
Whatchamacallit Homemade Candy Bars Recipe
This recipe makes 18-26 bars.
1/4 C unsalted sweet cream butter
1/3 C peanut butter
8 C mini marshmallows
6 C rice cereal
2 tbsp heavy whipping cream
14 oz caramels 
1/2 C heavy whipping cream
2 tbsp sugar
12 oz semi sweet chocolate chips
parchment paper
13×9 baking dish
How to Make Homemade Candy Bars
Tear off a large piece of parchment paper
Using a large pot, melt butter, peanut butter and marshmallows.
Stir until the marshmallows are melted and smooth.
Add in the rice cereal
Spoon cereal mixture into bottom of prepared 13 x 9 baking dish
In a medium pot, add 2 tbsp heavy cream and the caramels
Continuously to stir until melted.
Pour over rice layer.
In a small saucepan add the heavy cream and sugar.
Stir until combined and slightly boiling
In a large bowl, add the chocolate chips
Once the heavy whipping cream mixture in the pot is boiling, pour over chocolate and mix with a whisk
Pour the chocolate ganache over the caramel layer.
Place baking dish into the fridge for 20 minutes for the chocolate to harden.
Cut with a sharp knife and enjoy!
Homemade Candy Bars
Ingredients
- 1/4 C unsalted sweet cream butter
- 1/3 C peanut butter
- 8 C mini marshmallows
- 6 C rice krispy cereal
- 2 tbsp heavy whipping cream
- 14 oz caramels 2 11 oz bags
- 1/2 C heavy whipping cream
- 2 tbsp sugar
- 12 oz semi sweet chocolate chips
- parchment paper
- 13 x9 baking dish
Instructions
- Tear off a large piece of parchment paper that is long enough to come up the sides about 4 inches and spray with pam spray
- Using a large pot, melt butter, peanut butter and marshmallows
- Stir until the marshmallows are melted and smooth
- Add in the rice krispy cereal and stir until well coated.
- Spoon cereal mixture into bottom of prepared pan and press down with your fingers. Spray pam spray onto your hands so that the rice mixture doesnt stick
- In a medium pot, add 2 tbsp heavy cream and the caramels.
- Continuously to stir until melted
- Pour over rice layer
- In a small saucepan add the heavy cream and sugar.
- Stir until combined and slightly boiling
- In a large bowl, add the chocolate chips
- Once the heavy whipping cream mixture in the pot is boiling, pour over chocolate and mix with a whisk until smooth
- Pour the chocolate ganache over the caramel layer.
- Place baking dish into the fridge for 20 minutes for the chocolate to harden
- Cut with a sharp knife and enjoy!
The worst part of this recipe was just how good they are! It proved to be a struggle to maintain any self control as long as these were still in the house so I’m thinking I might have to add this recipe to my once in a while list.
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