At my baby shower, we played the "poopie" diaper game...where you melt different candy bars in diapers and you pass them around to guess what candy bar it is. One of them was a WHATCHAMACALLIT. That game gave me a great idea! I could make these with Whey Crisps! WHATCHAMACALLITs have a peanut-flavored crisp inside with a layer of caramel and a milk chocolate coating.
WHATCHAMACALLITs are a old-time favorite of mine, but now that I know what trans-fats and fructose does to my cells, I won’t touch that stuff!
Ingredients: Sugar, High Fructose Corn Syrup, Crisp Rice, Partially Hydrogenated Vegetable Oil (Palm Kernel and Soybean Oil), Vegetable Oil (Cocoa Butter, Palm, Shea, Sunflower and/or Safflower Oil), Partially Defatted Peanuts, Nonfat Milk, Chocolate, Partially Hydrogenated Coconut Oil, Corn Syrup Solids, Whey (Milk), Contains 2% or Less of: Dairy Butter (Milk), Milk Fat, Salt, Mono- and Diglycerides, Soy Lecithin, Molasses, Barley Malt, Vanillin (Artificial Flavor), Disodium Phosphate.
Peanut Butter Crispy Center:
3/4 cup Swerve (or erythritol and 1/2 tsp stevia glycerite)
1/2 cup butter
1/2 cup natural Peanut Butter
3 cups whey crisps
Combine the first 3 ingredients in a saucepan and warm until melted and mixed well. Add the whey crisps and mix. Form tinfoil into candy bar shapes. Pour batter into the tinfoil shape. Let cool in fridge or freezer until set.
Caramel Layer:
1/2 cup xylitol (or Just Like Sugar)
3 TBS butter
1/4 cup heavy whipping cream
Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the xylitol will burn. You may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. Heat xylitol on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xyltiol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
Add a layer of 1 TBS caramel on top of the whey crisp mold. Set in freezer to set up.
CHOCOLATE SAUCE:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream
1/4 cup Swerve (or erythritol)
1 tsp stevia glycerite
Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Take frozen whey crisp mold out of the freezer and roll in the chocolate. Set the candy bar on parchment paper to cool and set. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Whatchamacallit = 222 calories, 28.5 carbs, 0.9 fiber
“Heathified” Whatchamacallit = 210 calories, 3.8 carbs, 1.5 fiber
