Fork and Beans

Making food fun for the family

Gluten-free Vegan Whatchamacallits

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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. Anything goes. What comes next? Nobody knows. 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.

Gluten-free Vegan Whatchamacallits - Fork & Beans

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:

The Whatchamacallit.

Gluten-free Vegan Whatchamacallits - Fork & Beans

No more need to sweat over memory loss because the Whatchamacallit gives you the day off from that medical condition we call “brain farting.”Between the: peanut butter, caramel, rice crisps,  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.

Print
Gluten-free Vegan Whatchamacallits

Yield: 12 mini bars

Ingredients

  • 1 c. nondairy chocolate chips (melted) + 1 Tbsp. non-hydrogenated shortening or coconut oil
  • 1 c. gluten-free 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. nondairy milk
  • 1/4 c. brown sugar
  • 1/4 c. vegan butter
  • 1/8 c. light corn syrup
  • 1/8 c. agave
  • 1/2 tsp vanilla extract

Directions

  1. Line an 8" loaf pan with parchment paper.
  2. Thinly coat bottom layer with 1/2 c. of the melted chocolate.
  3. 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. 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.
  5. Remove from heat and stir in vanilla..
  6. Pour as the third layer for the candy bar. Allow to almost set and make cut marks into the bars.
  7. Cut into 12 mini candy bars and dip the tops into the remainder of the melted dipping nondairy chocolate. Allow to completely set.
https://www.forkandbeans.com/2011/10/24/gluten-free-vegan-whatchamacallits/

Gluten-free Vegan Whatchamacallits - Fork & Beans

Pour caramel on top for third layer once made. Freeze again for 10 minutes. Remove parchment paper from pan. Carefully cut candy into 6 slices. Cut each rectangle in half.

Gluten-free Vegan Whatchamacallits - Fork & Beans

With the remaining 1/2 c. melted chocolate, dip each side of the candy individually.

Gluten-free Vegan Whatchamacallits - Fork & Beans

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. Hey look! There goes one now, stealing one of mine…

Gluten-free Vegan Whatchamacallits - Fork & Beans

I always make extras to share…

 

 

Namastasty

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  1. Ashley Hoober

    I know that its not halloween but I made these about a week ago and we just finished the lot. I wanted to pass on my thanks for this recipe from my husband and kids!

  2. Sam

    Stumbled across this when looking for vegan Halloween candy to share on social media. Thank you for the recipe! I LOVED these candy bars when I was a kid, and it’s great to know there’s a simple vegan alternative.

  3. Claudia

    The print buttons not working :o( I only poped by for a quick peak as I got your book from the Lib. I was also interested in printing the info on fat and sugar replacement but there is no print button and for some reason the print preview will not work either I really cant print 40 pages ! For two or three pages of information, its a shame its not in the book. Off to amazon now to see about my own copy. It took me about six months to wiat for it and there are five people waiting for it so you are popular over in the UK :o)

  4. Diane

    Cara,

    In step 5 the second photograph shows the chocolate right side up. Did you flip it? Sorry to bother you but my left brain is not comprehending:)) Thank you for these gre at treats!! You are one of my favorites!!

    Diane

    • Cara

      Hi Diane! Yes, after you freeze it or allow it to set, you are going to take it out by the parchment paper, cut it into small bars and dip each piece into melted chocolate in order to fully coat. Hope that helps.

  5. Karista

    OH wow! I’d show my girls this post but I’d end up with whatchamacallit’s all over the kitchen. I may however make them as a special weekend treat. Because I think I need to eat a whatchamacallit!

  6. Amy

    thanks!!! Can’t wait to try these!! Looking forward to making Easter candy this year!!! Thanks!

  7. Amy

    Can you use brown rice syrup instead of corn syrup? I am looking forward to making these!!! So glad I found your site!!

    • Cara

      Hi Amy! I don’t see why not about the brown rice syrup. Since this recipe, I have found a MUCH easier way to make caramel if you are interested. AND it’s healthy:
      16 dates, soaked in water for 1 hour
      1/2 c. agave nectar or maple syrup
      4-5 Tbs coconut oil
      7 Tbs water
      Pinch of salt
      Instructions
      1.De-pit and chop dates into thick chunks.
      2.Place all of the ingredients into a blender and blend until completely smooth. Takes a good 5 minutes to get the right consistency.
      Raw caramel! Enjoy 🙂

  8. nicole

    these. are. excellent. 😀 i LOVE watchamacallits and was sad to not have them anymore.

    with the first batch, i used unsweetened soy milk … left kinda a soy-milk aftertaste to the caramel (not bad, per se, just not what i was going for.) and for the second batch, i used unsweetened almond milk — HEAVEN.

    thanks for the great recipe!

    • Cara

      Oh goodie! I am so happy to hear this and glad you kept trying at the caramel recipe! Yeah, I wasn’t that crazy after all about hemp milk in caramel. My whole world turned upside down when I was introduced to MimiCreme, though! It is AMAZING and if you plan on doing caramels again, try this as your non-dairy milk replacement (but it sounds as if you are loving the almond milk!). You will want to drink it from the box 🙂 xo, Cara

  10. Jeni Treehugger

    Peanut butter, caramel,rice crispies and chocolate equals pretty much everyhting I demand from a candy bar,
    I love picking all the gooey toffeeness outta me teeth afterwards almost as much as I love eating them.
    <:-)

  11. Laurel

    Silly thing won’t let me reply to your reply of my reply of your…
    Changing the subject Big “D” is Dallas, and NO, I DID NOT VOTE FOR RICK PERRY although I have heard him called many unrepeatable things.
    Yes, that was a Harry Potter reference. Aren’t they the voices in everyone’s head?
    The other movie reference was to Places in the Heart and Trip to Bountiful. We’ve got all kinds of authentic Victoriana, including an old RR Depot and cotton fields going on around here. No Vegan restaurants though. Sounds like an excuse to move to Austin.

  12. Rebekah

    I’m jealous you got to eat these today, and I didn’t. Boooo…. Feeling more motivated than ever to make my own candy!!!

  13. Isobelle

    haha!. I will have to check and see if my jar of almond butter has ears. Then I can tell it how much I love it more than peanut butter. 😛

  14. Isobelle

    Yummmm! I love how all the insides look together. I would probably have to use almond butter if I made these though. Sorry Cara, I just can’t do the peanut butter. 🙂

    • Cara

      *I just covered the ears on my jar of peanut butter* Booooooooooooooooo!!!!!!!!!!!!!!! hehehe. I forgive you, Isobelle 🙂

  15. Susan Kelley

    OMG, how is this even possible? These look amazing. I had forgotten Whatchamacallit even existed. Must have been self preservation. I can’t wait to try this!!!

    • Cara

      Self preservation–bahaha! I couldn’t have said it any better. In fact, I had totally forgotten about them too until I was standing in line, looking at the candy aisle and it came to me. It’s been years since I have had one but they were a favorite, no doubt!

  16. Laurel

    All I’ve wanted all month is a piece of candy. Just one! Well, okay one 10 lb. bag, but have I gotten any? Any? No. People keep forcing me to make them plum pies, sweet potato pie. 2 different kinds of pumpkin cupcakes, coconut cupcakes and now a pineapple upside down cake. What is wrong with these people can’t they see I need a Whatchamacallit? I’m dying here and I haven’t even gotten a chance at that chocolate nougat yet. I need to reconsider my priorities!!!

    • Cara

      Clearly your priorities are backwards! I say this because these people (whoever “they” are) are clearly not ME–I see no plum pies coming my way, nor do I see pumpkin or coconut cupcakes OR a pineapple upside down cake on my doorstep. I would be up for a trade system however…as long as your baked goods are gluten free, that is 🙂

      • Laurel

        Of course they’re gluten free and soy free and corn free, not that I have any digestive issues, err. How close are you to Big D? I’m 45 minutes South of there and Sally Fields won one of her Oscars here. Personally, I’d much rather have candy.

        • Cara

          And by Big D are we referring to Disneyland??? And Laurel, do you have a blog? I only see your name and email but if what you are telling me is true and you make GF, soy and corn free goodies, well, then I want in on the action, sister!

          • Laurel

            Not Disneyland, although I did try to get my husband to take me on our Honeymoon. He didn’t believe me. Boo. No blog either. Blogs require cameras. organization and the ability to repeat the same action twice rather than stuffing myself silly all the while retweaking whatever it was in my head. I keep hearing Ron Weasley in my head “She needs to get her priorities right.” Either I’m possessed or I didn’t outgrow that ADD after all. Besides, don’t you have a ‘Babycakes’ in California?

  17. Maggie Muggins

    This is the best theme ever! I swear, if you had thrown some nougat in there, I would jump through my computer screen just to hug you (and snatch one up). Instead you’ll just have to make due with a virtual high five.

    • Cara

      I hate to break it to you but the nougat IS coming (spoiler alert). Get ready to break through that computer screen…hehe. I’ll take the virtual high five for now but will be expecting a hug soon 🙂

  18. Lara

    Okay, no you’ve really done it!! I think most of the others you have made were my faves, but THESE are my all time favorites!! Do they still even make Whatchamacallits?? Gotta make ’em!!

    • Cara

      Oh Lara, I cannot tell you how delighted I am to hear that others share the same Whatchamacallit love as I do!!! And you know, I’m not really sure if they still sell them or not. I was thinking the same thing a little earlier…but now we can make them at home 🙂 hehe

  19. Amanda

    I think you have made me the happiest vegan in the world! Before my vegan days, this was my absolute, hands down, favorite candy bar. I need to get to some serious candy making and this needs to be #1. I CAN’T WAIT!!

    • Cara

      FUN!!! Pictures, we want pictures!!! And I never thought about using a slow cooker to melt chocolate–brilliant because it keeps it warm. Kathy, where have you been all my life???

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