Homemade “Fun-size” Watchamacallits

A little over thirteen years ago, when I was pregnant with my first child, I picked up a bag of fun-size Watchamacallits from the market. I ate one, then another, and before I knew it, I had eaten the entire bag. (Hey, I was eating for two, right?!) Every year since then, when Halloween candy bags begin to appear on the shelves, I keep an eye out for those fun-size Whatchamacallits. After twelve years (is it just my town or can somebody tell me what happened to them?), I am tired of looking, so it was time to start cooking:)

I call these Whatchamacallits, but taste-wise and texturally they came out like the love child of Whatchamacallits and 100 Grands (another favored candy bar). The foundation is a crisped rice base to which I added a bit of peanut butter. I made a stiff caramel and poured it over the base to get a nice pull when I bit into the bar. Then I cut them into small rectangles. Just before coating in melted chocolate, I gave each bar a gentle squeeze to compact it and round the edges. To avoid the sheer torture of waiting for the chocolate to set, I popped a few in the freezer.

Holy jack-o-lanterns 🎃 are these ever good!! Just look at that slight pull from the caramel layer.

Make these and put the fun back in “fun-size”!

Homemade “Fun-size” Whatchamacallits

By Nicole Prep: 25 minsCook: 25 minsCool Time: 1 hrTotal: 1 hr 50 mins Servings: 48 bars BEWARE! They are so "fun" that you will eat more than one!

Equipment

• 9 x 13-inch baking dish

Ingredients 

For the Crisp Layer

• 3 tablespoons unsalted butter
• 1 bag, (10-ounces) miniature marshmallows, about 4 cups
• ¼ cup peanut butter
• 6 cups crisped rice cereal

For the Caramel

• 1 cup granulated sugar
• ¼ cup water
• ⅓ cup heavy cream
• 1 tablespoon unsalted butter
• Pinch of kosher salt

For the Chocolate Coating

• 12 ounces milk chocolate
• 1 tablespoon vegetable shortening

Instructions 

For the Crisp Layer

1. Line a 9 x 13-inch baking pan with a sheet of parchment paper with overhang to allow for easy removal.In a large saucepan over low heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are completely melted. Remove from the heat and stir in the peanut butter. Add the cereal and stir until completely coated. Using a buttered spatula, press the mixture evenly into the prepared pan; set aside.

For the Caramel

1. In a medium saucepan over medium heat, combine the sugar and water. Cook until the sugar has completely melted. Increase the heat to medium-high and cook without stirring until the caramel turns a deep amber, about 5-10 minutes. Be careful not to let the caramel burn. Remove from the heat and add the cream, butter, and salt (the mixture will bubble vigorously). Return the pan to low heat and stir until the sugar lumps have dissolved and the mixture is smooth. Pour the caramel over the crisp layer, spreading evenly with an offset spatula. Allow to cool completely (you can also place it in the refrigerator to speed up the cooling).
2. Once the crisp/caramel base is completely cool, remove it from the pan using the parchment overhang and place it on a cutting surface. Using a sharp knife, cut into 48 rectangles. Using your index fingers and thumbs gently press the outside corners of the rectangle in to lightly compact the crisp layer while slightly rounding the edges. Continue with the remaining rectangles.

For the Chocolate Coating

1. Place the chocolate and the shortening in a bowl set over a pan of simmering water. Cook, stirring occasionally until completely melted. When ready to coat, reduce the heat to low to keep the chocolate warm. Place a crisp/ caramel rectangle on the tines of a fork. Gently lower the bottom into the chocolate to coat the bottom; use a spoon to spoon some melted chocolate over the top and sides of the bar. Lightly tap the fork on the edge of the bowl to let as much excess chocolate drip off. Place the candy bar on a sheet of parchment paper; continue with the remaining bars. Allow the chocolate to set and cool completely before serving and storing. Wrap individually as gifts and treats or store in an airtight container. Enjoy!

Notes

Bars can be stored in an airtight container for up to 3 days.

Nutrition

Calories: 104kcal, Carbohydrates: 16g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 12mg, Potassium: 33mg, Fiber: 0.5g, Sugar: 11g, Vitamin A: 53IU, Vitamin C: 0.01mg, Calcium: 4mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.