Homemade Whatchamacallit Bars

Ingredients:

Chocolate Layers

18 oz milk chocolate chips, divided

2 tbsp oil (optional) – coconut, vegetable, canola, or any neutral oil to help the chocolate melt smoothly

Crispy Peanut Butter Layer:

2 cups Rice Krispies cereal

1 cup creamy peanut butter

¼ cup butter

2 tbsp powdered sugar

½ tsp vanilla extract

Homemade Caramel:

1 cup granulated sugar

6 tbsp butter

½ cup heavy cream, warmed

1 tsp vanilla extract

Directions:

1. Line a 9×9-inch pan with parchment paper.

2. Melt all 18 oz of chocolate chips with the optional oil until smooth. Spread about ⅓ of the chocolate into the bottom of the pan. Refrigerate for 15–20 minutes, or until set. Reserve the remaining chocolate.

3. In a saucepan over low heat, melt the butter and peanut butter together. Stir in the powdered sugar, vanilla, and salt. Fold in the Rice Krispies until evenly coated.

4. Gently press the peanut butter mixture over the chilled chocolate layer. Refrigerate for 15–20 minutes.

5. Make the caramel by melting the sugar over medium heat until it turns an amber color. Stir in the butter, then slowly whisk in the warmed heavy cream. Remove from the heat and stir in the vanilla and salt. Let cool for 5–10 minutes.

6. Pour the caramel over the peanut butter layer and spread evenly. Refrigerate for 20–30 minutes, or until mostly set.

7. Rewarm the remaining chocolate if needed and spread it over the caramel.

8. Refrigerate until completely firm, about 1 hour, then slice and enjoy.

Tips

* Oil is optional. Use coconut oil or any neutral oil if you’d like a smoother melted chocolate.

* Chill between each layer to keep the layers clean and distinct.

* Let the bars sit at room temperature for 5–10 minutes before slicing for the cleanest cuts.