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Gluten Free Whatchamacallit Bars

With simple ingredients and a little prep, you can make this copycat Gluten Free Whatchamacallit Bars recipe.

gluten free whatchamacallit bars

One of the chocolate bars I remember liking back in the day was Whatchamacallit candy bar. I still see classics like Snickers, Kit Kat, and Milky Ways everywhere I go. But I’ve often wondered what happened to favorite candy bars like Whatchamacallits, Mars, and Zero bars.

The truth is even if I stumbled onto a Whatchamacallit today, I’m not that likely to grab one for myself. But I am likely to enjoy these homemade gluten free Whatchamacallit Bars instead. They’re a great way to satisfy the craving for a candy bar, a little bit healthier.

I developed these a few years ago as simply healthier sweet treats. I didn’t set out to make a Whatchamacallit copycat, but when it hit my sweet tooth I was transported back to the years of Whatchamacallits. It’s not identical to the original recipe, but I love the crisp and crunch coupled with chocolate that made Whatchamacallits such a tasty treat.

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gluten free whatchamacallit bars

Gluten Free Whatchamacallit Bars


  • Author: Regan Jones, RD
  • Total Time: 10 minutes
  • Yield: 9 bars
  • Diet: Gluten Free

Description

With simple ingredients and a little prep, you can make this copycat Gluten Free Whatchamacallit Bars recipe.


Ingredients

  • Cooking spray
  • 1 cup (150 g) peanut butter, at room temperature
  • 1 cup (30 g) crispy rice cereal
  • 3 tablespoons maple syrup, divided
  • 2 ounces unsweetened baking chocolate
  • 1/2 cup (75 g) dried apricots
  • 1/4 cup (35 g) pitted Medjool dates
  • 1 cup (150 g) toasted almonds


Instructions

  1. Coat an 8- x 8-inch baking dish with cooking spray.
  2. Warm peanut butter in a small microwave-safe bowl in the microwave on HIGH in 15-second intervals until creamy and smooth; stir in cereal and 1 tablespoon maple syrup. Spread into prepared dish.
  3. Melt chocolate in a small bowl in microwave-safe bowl on HIGH in 30-second intervals until smooth; stir in remaining syrup. Set melted chocolate mixture aside.
  4. Pulse remaining ingredients in a food processor until very finely chopped. Add melted chocolate to mixture in food processor. Pulse until combined.
  5. Spoon over peanut butter-cereal crust in dish and carefully spread to edges. Refrigerate until firm (at least 1 hour). Cut into bars. Cover, and store in refrigerator in an air tight container.
  • Prep Time: 10 min
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 330
  • Sugar: 11 g
  • Sodium: 155 mg
  • Fat: 24 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 11 g

Keywords: Gluten Free Whatchamacallit Bars

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GLUTEN FREE RASPBERRY COCONUT BARS

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