This was one of the most popular desserts from my bakery. People who are feeling nostalgic love Whatchamacallit bars. This recipe is a great match. It is also another great candy that is a good for Christmas. Don’t worry about making them perfect, we want them to look homemade!
1 cup Sunbutter
Mix together sunbutter, sugar, Rice Krispies, and melted butter. Form with your hands into 2 inch squares and place on foil until all mixture is used. Melt chocolate chips and shortening together. Dip bars into this mixture, set on foil again and let harden.
1 cup powdered sugar
1 cup Rice Krispies (you can use gluten free)
3 tablespoons melted butter
1 cup semisweet chocolate chips
1 tablespoon shortening (I like Earths Balance)
This is an easy recipe with only a few ingredients. It is a fun Christmas giveaway also. Candy thermometers are fairly easy to get, you can pick one up at your local supermarket.
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup any Enjoy Life Seed and Fruit Mix (I like Mountain Mambo)
2 tablespoons butter, softened
1 teaspoon baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in Seed and Fruit Mix. Set candy thermometer (you can get one at your local grocery store) in place, and continue cooking. Stir frequently until temperature reaches 300 F or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. Let cool and snap candy into pieces.
My kids love this recipe. It is easy to make and very healthy. You can add anything you want to it and it will still work. Seeds, chocolate chips and mixed dried fruits are some of the things I like to add to it.
Makes 24 bars
2 cups Quaker oats
¾ cup packed brown sugar
½ cup wheat germ (you can omit for gluten-free)
¾ teaspoon ground cinnamon
1 cup all-purpose flour (you can use a gluten free flour mix, King Arthur is nut-free!)
¾ cup any dried fruit (raisins, cranberries, chopped pineapple, etc)
¾ teaspoon salt
½ cup honey
1 egg, beaten
½ cup vegetable oil
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Generously grease a 9×13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, dried fruit and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be hard to cut.
These were one of the most popular desserts in my bakery and they are so simple to make. Sunbutter gives it the nutty flavor and sunflower seeds give it the crunch.
Homemade Nut-Free Snickers Bars
Makes 1 dozen bars
1¼ cups milk chocolate chips
¼ cup sunbutter
¼ cup unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow Fluff
¼ cup sunbutter
1½ cup Gerbs sunflower seeds
1 tsp vanilla extract
1 14-ounce bag of Kraft brand caramels
¼ cup heavy cream
1 1/4 cups milk chocolate chips
1/4 cup sunbutter
For the First Layer:
Spray your baking pan well (Bakers Joy spray is nut free!). Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.
For the Second Layer:
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, sunbutter and vanilla, stirring until smooth. Turn off heat and fold in sunflower seeds, then pour over bottom chocolate layer. Let cool completely.
For the Third Layer:
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.
For the Top Layer:
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.Refrigerate for at least one hour, then cut.