I'm not entirely sure why the universe fails to properly recognize this fact, but Whatchamacallits are the best candy bar. Ever. EVER. Chocolate, peanut butter, Rice Krispies, and caramel. I mean, WHAT? That's perfection right there.
And that's the short story that explains why lately I've been messing around with the concept of a Whatchamacallit in basically every form imaginable. I'm sure some of those things will make it here, but first, Whatchamacallit Eggs!
I know Easter is already over, but that's dumb. Let's just keep celebrating Easter for a few more weeks, please? April needs to have something fun it it.
Like, Whatchamacallit Eggs.
Whatchamacallit Eggs
1/4 cup butter, softened
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup powdered sugar
1 1/2 cup Rice Krispies
Rolos
1 1/2 cup melting chocolate
Sprinkles (optional)
1. Using a mixer, combine the butter and peanut butter until creamy. Then add in the vanilla and mix some more.
2. Slowly add the powdered sugar.
3. Stir in the Rice Krispies, or use your hands to mush them in. Just don't use the mixer because it won't work well and you'll end up with a mess.
4. Rolo time! Unwrap them. I got about 24 eggs out of this recipe, but you may get more or less depending on how big you make the eggs.
5. Take a little scoop of peanut butter stuff and make a little ball. It should be about 3/4" across. Once you have your little ball, smoosh it flat and stick a Rolo on top of it.
6. Now fold the sides of the peanut butter up over the Rolo.
7. Mush and shape the peanut butter around the Rolo until you have a little egg. Repeat all that until you run out of peanut butter stuff.
8. Refrigerate the eggs.
9. Melt the chocolate. I prefer to use these melting wafers and a little crock pot, but you do what you like.
10. Dip time! Dip the eggs in the melted chocolate then place them on wax paper to allow the chocolate to set.
11. If you'd like, decorate the eggs with sprinkles.
12. See how many you can eat in one sitting. It's a contest. GO!