Whatchamacallit candy bars have a special place in our hearts with their perfect blend of crispy peanut-flavored crisp, creamy caramel, and rich chocolate. This nostalgic treat combines crunchy and chewy textures that keep us coming back for more. Making your own Whatchamacallit bars at home is easier than you might think and lets us customize the sweetness and ingredients to our liking.
By recreating this classic candy bar from scratch, we get to enjoy a fresh, homemade version that’s just as satisfying as the store-bought kind. Plus, it’s a fun project that brings a little sweetness and creativity into our kitchens. Whether you’re a longtime fan or trying it for the first time, this recipe delivers that iconic taste with simple ingredients and straightforward steps.
Ingredients
To recreate the classic Whatchamacallit Candy Bar at home, we need to gather specific ingredients for each distinct layer. These elements combine to deliver the perfect balance of crunch, creaminess, and rich chocolate flavor that defines the iconic treat.
For the Chocolate Coating
Our chocolate coating gives the candy its glossy finish and indulgent taste. Use these ingredients for a smooth and shiny exterior:
- 2 cups semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons unsalted butter (helps with shine and texture)
- 1 teaspoon vegetable oil (optional, for thinner coating)
For the Peanut Crisp Layer
The peanut-flavored crisp is the heart of the Whatchamacallit’s unique texture. Here’s what we’ll use:
- 1 cup peanut butter (smooth or crunchy, based on preference)
- 2 cups crispy rice cereal (for light, airy crunch)
- 1/4 cup powdered sugar (adds sweetness and texture)
- 1/4 teaspoon salt (balances the sweetness)
For the Caramel Layer
Creamy, chewy caramel adds richness and depth. We’ll prepare it with:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into cubes
- 1/2 cup heavy cream, warmed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Nougat Layer
The soft nougat creates the perfect base, complementing the crisp and caramel layers:
- 3/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 1/2 cups marshmallow fluff (or marshmallow creme)
- 1/2 cup creamy peanut butter
Ingredient Table Overview
| Layer | Key Ingredients | Purpose |
|---|---|---|
| Chocolate Coating | Semi-sweet chocolate, butter | Smooth, glossy finish |
| Peanut Crisp Layer | Peanut butter, rice cereal | Crispy, peanut-flavored crunch |
| Caramel Layer | Sugar, butter, cream, vanilla | Rich, chewy sweetness |
| Nougat Layer | Sugar, corn syrup, marshmallow, peanut butter | Soft, creamy base |
Equipment Needed
To craft our homemade Whatchamacallit Candy Bar with precision and ease, having the right equipment on hand is essential. Below we outline the tools that will ensure a smooth process and perfect results.
Essential Tools
We recommend gathering these must-have items to prepare each layer of the candy bar flawlessly:
- Mixing Bowls – Various sizes for combining ingredients separately for nougat, caramel, peanut crisp, and chocolate layers.
- Saucepan – Medium-sized heavy-bottomed pan for heating sugars, butter, and cream without scorching.
- Measuring Cups and Spoons – Accurate measurements are key to replicating the classic Whatchamacallit flavor.
- Wooden Spoon or Heatproof Spatula – For stirring caramel and nougat mixtures.
- Electric Mixer or Hand Mixer – To beat marshmallow fluff and peanut butter into a light, creamy nougat base.
- 9×9-inch Baking Pan – To form and set the bar layers into a uniform block.
- Parchment Paper or Silicone Mat – For lining the pan, enabling easy removal and clean edges.
- Sharp Knife – For cutting the set candy into neat bars.
- Double Boiler or Microwave-Safe Bowl – For melting chocolate gently to a smooth, glossy finish.
Optional Tools
These extras can enhance our process but are not required:
- Candy Thermometer – Helps monitor sugar temperature precisely when making caramel or nougat layers, ensuring perfect texture.
- Offset Spatula – For spreading melted chocolate evenly over the layered bar.
- Cooling Rack – Allows the bars to set with airflow underneath, preventing sogginess.
- Silicone Mold – If you prefer uniform bar shapes without cutting.
| Tool | Purpose | Essential/Optional |
|---|---|---|
| Mixing Bowls | Combine different layers of ingredients | Essential |
| Saucepan | Heat sugar, butter, cream mixtures | Essential |
| Measuring Cups and Spoons | Precise measurement of dry and wet ingredients | Essential |
| Wooden Spoon/Spatula | Stirring hot mixtures | Essential |
| Electric Mixer | Mixing nougat base smoothly | Essential |
| Baking Pan (9×9 inch) | Forming and setting bars | Essential |
| Parchment Paper/Silicone Mat | Lining pan for easy removal | Essential |
| Sharp Knife | Cutting into bars | Essential |
| Double Boiler/Microwave Bowl | Melting chocolate gently | Essential |
| Candy Thermometer | Monitor temperature during caramel/nougat | Optional |
| Offset Spatula | Even chocolate coating | Optional |
| Cooling Rack | Setting bars evenly | Optional |
| Silicone Mold | Shape bars without manual cutting | Optional |
Having these tools prepared before starting helps us maintain momentum and reduces cleanup interruptions while assembling our irresistible Whatchamacallit Candy Bars.
Preparation
Let’s dive into the essential steps to create each layer of our Whatchamacallit Candy Bar. Following these clear instructions will ensure every component has the perfect texture and flavor to build this iconic treat.
Prepping the Peanut Crisp Layer
To achieve the signature crunch, we start by preparing the peanut crisp layer:
- In a medium bowl, combine 1 cup smooth peanut butter, 2 cups crispy rice cereal, 1 cup powdered sugar, and ½ teaspoon salt.
- Stir vigorously using a wooden spoon or spatula until the mixture is well combined and the cereal is evenly coated.
- Transfer this mixture into a parchment-lined 9×9-inch baking pan.
- Press firmly and evenly with a spatula to form a compact layer.
- Place the pan in the refrigerator to chill while we prepare the other layers.
Preparing the Nougat Mixture
The nougat forms a soft, creamy base that balances the candy bar’s crisp layers.
- In a medium saucepan, combine 1 cup granulated sugar, ¼ cup light corn syrup, and ¼ cup water.
- Stir gently over medium heat until the sugar dissolves.
- Using an electric mixer, beat ½ cup marshmallow fluff and ½ cup creamy peanut butter in a separate bowl.
- Slowly pour the hot sugar mixture into the marshmallow-peanut butter blend while mixing continuously.
- Continue to beat for 3–5 minutes until the mixture thickens to a soft, spreadable consistency.
- Spread this nougat evenly over the chilled peanut crisp layer in the baking pan.
- Return the pan to the refrigerator to set for 20 minutes.
Making the Caramel
The rich caramel adds that luscious sweetness the Whatchamacallit Candy Bar is known for.
| Ingredient | Measurement | Note |
|---|---|---|
| Granulated sugar | 1 cup | For caramel base |
| Unsalted butter | 6 tablespoons | Adds richness |
| Heavy cream | ½ cup | Creates smooth texture |
| Salt | ¼ teaspoon | Balances sweetness |
| Vanilla extract | 1 teaspoon | Enhances flavor |
- In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a deep amber color.
- Remove from heat and carefully whisk in butter, stirring until fully melted.
- Slowly add heavy cream while whisking continuously.
- Add salt and vanilla extract, stirring to combine.
- Let the caramel cool slightly before pouring it over the set nougat layer.
- Spread the caramel evenly using an offset spatula.
- Chill the layered bars for at least 30 minutes until the caramel firms up, ready for the final chocolate coating.
By carefully preparing these layers, we ensure our homemade Whatchamacallit candy bars deliver the perfect balance of crisp crunch, creamy nougat, and smooth caramel every time.
Directions
Follow these straightforward steps to create our homemade Whatchamacallit Candy Bar. Each layer builds flavor and texture that will delight your taste buds.
Making the Peanut Crisp Base
- Combine 1 cup creamy peanut butter, 2 cups crispy rice cereal, 1 cup powdered sugar, and 1/4 teaspoon salt in a large mixing bowl.
- Stir vigorously with a wooden spoon until the mixture forms a thick, consistent dough.
- Press the peanut crisp mixture firmly and evenly into the bottom of a prepared 9×9-inch pan lined with parchment paper.
- Chill in the refrigerator for at least 30 minutes until firm to touch.
Tip: Pressing firmly ensures the base holds together and creates that iconic crisp crunch.
Spreading the Nougat Layer
- In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup light corn syrup, and 1/4 cup water over medium heat.
- Stir gently until the sugar dissolves, then clip a candy thermometer to the pan.
- Cook without stirring until the mixture reaches 240°F (soft ball stage).
- Remove from heat and immediately transfer to a mixing bowl.
- Add 1 cup marshmallow fluff and 1/2 cup creamy peanut butter.
- Use an electric mixer on low speed to blend until the nougat is creamy and smooth.
- Spread the nougat evenly over the chilled peanut crisp base.
- Return to the refrigerator for 20 minutes to set.
Adding the Caramel Layer
- In a clean saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly until it melts into a golden amber caramel.
- Carefully stir in 6 tablespoons unsalted butter until melted and combined.
- Slowly pour in 1/2 cup heavy cream while whisking vigorously to smooth out lumps.
- Add 1/2 teaspoon salt and 1 teaspoon vanilla extract.
- Simmer the caramel for 2 minutes until glossy and thick.
- Pour the warm caramel evenly over the nougat layer.
- Chill the pan in the refrigerator for at least 45 minutes until the caramel is firm.
Coating with Chocolate
- In a double boiler or microwave-safe bowl, melt 2 cups semi-sweet chocolate chips with 2 tablespoons unsalted butter and 1 teaspoon vegetable oil (optional) until smooth.
- Remove from heat and stir to combine until glossy.
- Pour the melted chocolate over the caramel layer.
- Use an offset spatula to spread the chocolate evenly, covering all edges.
- Chill the completed candy bars for at least 2 hours or until fully set.
- Once firm, lift the candy slab out using the parchment edges and cut into bars with a sharp knife.
| Step | Key Temperature | Chill Time | Notes |
|---|---|---|---|
| Nougat Cooking | 240°F | N/A | Soft ball stage sugar syrup |
| Peanut Crisp Chilling | N/A | 30 minutes | Firm base before nougat layer |
| Nougat Layer Setting | N/A | 20 minutes | Smooth, creamy base |
| Caramel Setting | N/A | 45 minutes | Firm but soft pourable caramel |
| Final Chocolate Set | N/A | 2 hours or more | Fully hardened chocolate shell |
Remember precision during heating stages guarantees that perfect texture and flavor balance in every bite of our homemade Whatchamacallit Candy Bars.
Assembly and Setting
Assembling our Whatchamacallit Candy Bar requires careful layering and attentive setting to achieve the perfect texture and taste. Let’s walk through the precise steps to bring all components together into a magnificent treat.
Layering the Candy Bar
We begin with the peanut crisp base, pressing the mixture firmly and evenly into the prepared 9×9-inch pan lined with parchment paper. This foundation provides the essential crispy texture.
Next, we carefully spread the soft nougat layer evenly over the chilled peanut crisp. Using a spatula ensures a smooth and consistent surface for the next step.
Then we pour the warm caramel layer over the nougat, allowing it to coat the surface fully while maintaining an even thickness.
Finally, we drizzle the melted chocolate coating across the caramel layer, using an offset spatula to cover the entire top. The chocolate layer should be smooth and glossy creating the iconic chocolate finish.
| Layer Order | Ingredients | Key Tips |
|---|---|---|
| 1. Peanut Crisp | Peanut butter, crispy rice cereal, powdered sugar, salt | Press firmly, chill before adding next layer |
| 2. Nougat | Granulated sugar, corn syrup, marshmallow fluff, peanut butter | Spread evenly, layer while peanut crisp is cold |
| 3. Caramel | Granulated sugar, butter, heavy cream, vanilla, salt | Pour warm, avoid mixing layers |
| 4. Chocolate Coating | Semi-sweet chocolate chips, butter, vegetable oil (optional) | Melt gently, spread evenly |
Cooling and Hardening Process
Once assembled, the bar must set properly to hold its shape and texture. We chill the pan in the refrigerator for at least 3 hours or until the chocolate is fully hardened.
- Avoid cutting too soon to prevent layers from sliding or melting.
- Use a sharp knife warmed slightly under hot water for clean slices.
- For optimal firmness let the bars sit at room temperature for 5-10 minutes before serving to soften slightly without losing shape.
This cooling and hardening phase locks in the signature crunch and silky smooth layers. Following these steps ensures our homemade Whatchamacallit Candy Bar delights every bite with perfect balance and texture.
Storage and Serving Suggestions
To preserve the wholesome texture and rich flavor of our Whatchamacallit Candy Bars, proper storage is essential. Follow these steps to keep them fresh and delicious for as long as possible.
Storing Homemade Whatchamacallit Candy Bars
- Cool Completely: Allow the bars to cool and set thoroughly in the refrigerator for at least 3 hours before storing. This ensures each layer — peanut crisp, nougat, caramel, and chocolate coating — solidifies perfectly.
- Wrap Individually: To maintain freshness and prevent the bars from sticking together, wrap each candy bar tightly in plastic wrap or parchment paper.
- Use Airtight Containers: Store the wrapped bars in an airtight container to shield them from moisture and odors.
- Refrigerate or Freeze:
- Refrigerate for up to 2 weeks in an airtight container.
- For longer storage, freeze the candy bars for up to 3 months. When freezing, separate layers with parchment paper to avoid sticking.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | Up to 2 weeks | Keep in airtight container |
| Freezing | Up to 3 months | Wrap individually, use parchment |
Serving Ideas to Elevate Whatchamacallit Candy Bars
- Serve Chilled: For the perfect bite, serve the bars straight from the refrigerator. The crisp chocolate layer snaps beautifully, and the creamy interior retains its silky texture.
- Pair with Beverages: Complement with a glass of cold milk or a rich coffee to balance the sweetness and enhance the peanut and caramel notes.
- Creative Presentation:
- Cut bars into bite-sized squares and arrange on a decorative platter for parties.
- Drizzle with extra melted chocolate or a sprinkle of sea salt for a gourmet touch.
- Gift Packaging: Wrap bars in festive wax paper or place them in small gift boxes for delicious edible gifts.
By following these Storage and Serving Suggestions, we ensure every bite of our homemade Whatchamacallit Candy Bars retains its signature crunch and luscious layers that define this nostalgic treat.
Conclusion
Making Whatchamacallit candy bars at home lets us enjoy a classic treat with the satisfaction of crafting it ourselves. It’s a fun, rewarding process that brings together crunchy, creamy, and chocolatey layers just like the original.
With the right ingredients and a little patience, we can customize the sweetness and textures to suit our tastes. Whether for a special occasion or a simple indulgence, these homemade bars are sure to impress and delight every time.
Let’s get started and savor the joy of this nostalgic candy bar made fresh in our own kitchen!
Frequently Asked Questions
What are Whatchamacallit candy bars made of?
Whatchamacallit bars combine a crispy peanut-flavored crisp layer, a creamy nougat base, rich caramel, and a chocolate coating. Each layer offers distinct textures and flavors, creating a balanced, nostalgic candy bar experience.
Can I make Whatchamacallit bars at home?
Yes, making Whatchamacallit bars at home is easy and fun. The process involves creating each layer separately—peanut crisp, nougat, caramel, and chocolate coating—and assembling them. Customizing sweetness and ingredients is also possible.
What ingredients do I need for homemade Whatchamacallit bars?
You’ll need peanut butter, crispy rice cereal, powdered sugar, granulated sugar, butter, heavy cream, salt, vanilla extract, light corn syrup, marshmallow fluff, semi-sweet chocolate chips, and optional vegetable oil for the chocolate coating.
What equipment is necessary for making these candy bars?
Essential equipment includes mixing bowls, a medium saucepan, measuring cups and spoons, a wooden spoon or heatproof spatula, an electric mixer, a 9×9-inch baking pan, parchment paper or silicone mat, a sharp knife, and a double boiler or microwave-safe bowl for melting chocolate.
How do I assemble the homemade Whatchamacallit bars?
Press the peanut crisp base into the pan, spread the nougat layer evenly, pour warm caramel over it, and drizzle melted chocolate on top. Chill the bars for at least three hours to set before cutting and serving.
How should I store homemade Whatchamacallit bars?
Wrap the cooled bars individually in plastic wrap or parchment paper and store them in an airtight container. Refrigerate for up to two weeks or freeze for up to three months to maintain freshness and texture.
What tips help ensure perfect texture and flavor?
Precise heating during caramel and nougat preparation is key. Chilling each layer properly before adding the next maintains the texture. Use quality ingredients and melt chocolate gently to keep flavors balanced and layers distinct.
Can the recipe be customized?
Absolutely. You can adjust sweetness, substitute ingredients for allergies, or add extras like nuts. Homemade bars allow flexibility while maintaining the classic Whatchamacallit flavor profile.