This variation of the Whatchamacallit bar uses cocoa rice and peanut butter to achieve new levels of awesome flavor!
Watch the video here.
INGREDIENTS
55g (1/4 cup) of light brown sugar, packed
43g (2 Tbsp) of light corn syrup
34g (2 Tbsp) of peanut butter plus enough to spread
21g (3/4 cup) of Cocoa Rice Cereal
90g (1/2 cup) of chocolate
SUPPLIES
4×4 baking pan
Some parchment paper
A saucepan
A spatula
A bowl
A cutting board
Precision dipping tools
DIRECTIONS
Line the baking pan and set it aside.
In a saucepan over medium heat, add the brown sugar, corn syrup, and peanut butter.
Stir it frequently, so it doesn’t burn.
When everything is melted and smooth, add the cereal, and mix until it’s well coated.
Add the cereal mixture to the baking pan and press it firmly into an even layer.
Refrigerate it for about 30 minutes.
Spread a layer of peanut butter over the cereal mixture, then refrigerate it for another 30 minutes,
Remove it from the pan and cut it into whatever size pieces you’d like.
Place the bars on a lined cutting board and put them back into the refrigerator while you temper the chocolate.
Dip a bar into the chocolate, drain the excess, and place the bar back onto the lined cutting board.
Repeat with the remaining bars and leave them on the counter until the chocolate has set.
