Rice Krispies, marshmallows, peanut butter, chocolate and peanut butter chips make up these delicious Homemade Whatchamacallits. This chewy, peanut buttery chocolaty, crispy roll is crazy delicious!
I’m bringing an old recipe back into the spotlight today because these are just too good to be buried so deeply in my archives. I bet most of you have never seen this recipe and that is unacceptable.
Homemade Whatchamacallits are a crazy good, no bake treat that you are going to LOVE! I’ve added new photos and updated the instructions a bit. Hope you love these. . .
Original Post . . .
It’s Wednesday and I’m a little worried. It’s a good thing I’m sharing these Homemade Watchamacallit today because I would really use one about now.
They say things always come in threes so I’m kind of holding my breath right now. Let me just explain my last two days. . . .
Monday morning I was blow drying my hair and my blow dryer blew up on me completely giving me a heart attack! When I heard the loud noise and saw the flames and sparks coming out, I did what any smart (ok, maybe not so smart) person would do and I chucked it. Thankfully it landed in my sink because even after throwing it, it continued to run while flames were coming out. Just as I was about to pull the plug out of the wall, it finally gave one last “kapow” and then it died. My heart was pounding and small ashes were falling and landing on my just-cleaned bathroom counter and sinks. The worst part about it, I only had half my hair done. Thank you Heather for saving me and lending me your hair dryer!
Tuesday morning our water heater went out, no warning signs, it just went kaput. Taking a cold shower on a snowy, cold morning is not fun!! I don’t think I have ever showered so fast in my life. Thank goodness I didn’t need to wash my hair because if I would have, that would have been brutal. I’m pretty sure I would have just thrown a hat on yesterday
So it’s now Wednesday and I’m worried about what might go wrong today. Like I said, I’m totally holding my breath.
Ok, now that I’ve shared my sob story with you, let’s move onto something better . . .something like these homemade whatchamacallits. Have you ever eaten the Hershey’s Whatchamacallit candy bar? If you haven’t you’re really missing out. I use to eat them all the time in high school and college. It was one of my favorite candy bars. When we moved into our house 8 years ago, my neighbor brought over a plate of these. I fell in love after one bite and I think I inhaled half the plate. They reminded me of something, but I couldn’t figure out what it was.
When I asked her for the recipe and she brought me over a copy I saw the name of them “Whatchmacallits.” Bingo! That’s what it was . . .they reminded me of my beloved Hershey’s Whatchamacallit. While they don’t have the caramel layer like a Whatchamacallit candy bar does, they’ve got the peanut butter flavored crispy rice with chocolate swirled throughout. . . .totally yummy.
These are fantastic! I love them. My boys love them and I know you will love them too. If I had to guess, your kids will think you are the coolest mom ever if you make these for them, and you may even be able to use them as a bribe to get them to clean their rooms. Then again, you may just want to hide them all for yourself.
Enjoy!
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Homemade Whatchamacallits
- Total Time: 21 minute
- Yield: 12 to 15 1x
Ingredients
- 1/4 cup butter
- 1/3 cup peanut butter
- 1 pkg. (10 oz) marshmallows (mini or regular)
- 5 1/2 cups Rice Krispies
- 1 pkg (11 oz) milk chocolate chips, see notes
- 3/4 cup peanut butter chips
Instructions
- In a large pot over low heat, cook the butter, peanut butter and marshmallows stirring often until melted. Take off heat and stir in Rice Krispies.
- Spread mixture on a large piece of wax paper and press into a rectangle. (I make mine about 15 x 12 size rectangle).
- In a microwave safe bowl, melt chocolate and peanut butter chips for one minute on high, stir and continue cooking in 30 second increments at 50% power until melted and smooth. Spread over Rice Krispie mixture to within 1/4″ of the edges. Roll up jelly roll style beginning with long edge. Wrap in wax paper or plastic wrap and refrigerate for about 30 minutes or until chocolate has set.
- Slice and enjoy.
Notes
- If you would rather use semisweet, then feel free to. You could also do a combination of 1/2 milk and 1/2 semisweet chocolate chips. I have always used milk chocolate chips and I never regret it.
- Prep Time: 10 minutes
- Cook Time: 15 mins chill time
- Category: Candy/Treats
Recipe Source: My friend Katy T.
Originally Posted April 2, 2014
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
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