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Monday, December 24, 2018

Copy Cat Whatchamacallit #Recipe

1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
Caramels (about 1/2 bag unwrapped)
1 1/2 Tablespoons Heavy Cream
1 bag light cocoa Wilton Candy Melts
Line a 13x9 inch cake pan with aluminum foil. Butter it generously, set aside.
In a saucepan combine sugar and corn syrup, bring to a boil.
Once boiling remove from heat, stir in peanut butter.
Place Rice Krispies in a large bowl, pour peanut butter mixture over cereal.
Mix well.
Press into cake pan firmly. Set aside.
In a small microwave safe bowl, combine caramels and heavy cream.
Melt in 30 second incriments until caramels are smooth and pourable.
Pour caramels over cereal in cake pan. Smooth out into a thin layer.
Refridgerate for 1 hour.
Pull aluminum foil from pan with bars still on top of it. Place on a safe cutting surface.
With a large knife or pizza cutter, cut into bars or squares.
In another bowl melt candy melts in microwave according to directions on package.
Dip bars or squares into the chocolate melts, place on wax paper or plastic wrap to cool.

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