Gluten and Dairy-free Whatchamacallits
This is it folks.
The homestretch before Halloween.
Which inevitably means the last week of VeganMoFo.
We have been having fun, haven’t we?
I’ll be so sad to see it go… so in its honor,
This week shall be:
A week dedicated to all things No Holds Barred.
What comes next?
Is the suspense getting thick in the air?
Allow me to ease it just for today as I bring to you yet another candy.
Yes. Another one.
I dedicate these creatures
to all you who have forgotten once
(or 800 hundred times)
where you placed your keys;
To those who can’t remember for the life of them
the birthdates of those important to them
(or even your own);
And to those who habitually walk into rooms
and immediately forget what they were doing there in the first place.
This is your candy bar:
No more need to sweat over memory loss
because the Whatchamacallit
gives you the day off from that medical condition
we call “brain farting.”
and dark chocolate;
you won’t even blink twice at the fact
that this candy has the easiest name to remember/
hide the fact that you can’t remember its name.
Whatchamacallit Candy Bar Recipe
Makes 12 mini-bars
1 c. vegan chocolate chips (melted)
1 c. rice crisps cereal (try Koala Krisps for vegan; Enjoy Life Rice Crisp cereal if gluten free only).
1/2 c. natural, creamy peanut butter
For caramel layer: (Make caramel after you have completed the first and second layers of your candy)
1/2 c. hemp milk (or non-dairy milk of choice)
1/4 c. brown sugar
1/4 c. Earth Balance
1/8 c. light corn syrup
- 1/8 c. agave
- 1/2 tsp vanilla extract
- Throw all the ingredients for the caramel (EXCEPT the vanilla extract) into a small saucepan and melt on medium heat. Stir continuously. Once mixture begins to boil, add candy thermometer. Leave alone without stirring until it gets between 250-270* F.
- Remove from heat and stir in vanilla.
- Pour as 3rd layer in loaf pan.
Line a loaf pan with parchment paper.
Thinly coat bottom layer with 1/2 c. melted chocolate.
In a separate bowl, combine rice cereal and peanut butter. Gently layer it on top of the chocolate. Place in freezer while you make the caramel.
4. Pour caramel on top for third layer once made. Freeze again for 10 minutes.
5. Remove parchment paper from pan. Carefully cut candy into 6 slices. Cut each rectangle in half.
6. With the remaining 1/2 c. melted chocolate, dip each side of the candy individually.
Allow bars to set for a couple of hours on the counter
(or if you are impatient like me, you can freeze them for 15 minutes).
Even skeleton bones
need a Whatchamacallit every once in a while.
There goes one now, stealing one of mine…
I always make extras to share…