I’m not sure I’ve ever had Whatchamacallits, and that hasn’t actually changed in the making of this popcorn, as they’re not gluten-free and I needed this popcorn to be. Doesn’t stop this from being a real delicious, sugary treat! It’s a solid enough dessert that it actually lasted several days, so don’t think that just because it’s popcorn-based you’ll scarf it all in seconds like air.

Ingredients:

• 1/2 cup unpopped popcorn kernels or one regular sized bag microwave popcorn
• 2/3 cup brown sugar, packed
• 2/3 cup light corn syrup
• 3 tablespoons butter
• 1 teaspoon salt
• 1/2 cup creamy peanut butter
• 2 cups Rice Krispie cereal (they make a g-f version if you need it)
• 2-3 cups chopped Whatchamacallit candy bars or several large handfuls peanut butter chips
• 1 cup semisweet chocolate chips

Line a large jelly roll with parchment paper and set aside. Pop the popcorn and set aside in a large bowl.

Preheat oven to 250 degrees.

Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan and bring to a boil over medium heat.

Boil three minutes, then remove from the heat and stir in the peanut butter until smooth.

Pour the peanut butter mixture over the popcorn, then sprinkle the Rice Krispies on top. Stir together well, then spread out on the parchment-lined pan. Bake for 1 hour, removing to stir the popcorn every 15 minutes.

Remove the baked popcorn from the oven and spread out on a parchment-lined counter. Break up any large clumps of popcorn, then scatter the Whatchamacallits/peanut butter chips over the still-warm popcorn. Carefully melt the chocolate chips, then drizzle over the popcorn mixture. (My ‘drizzle’ turned into big blobs, so I just stirred it all back up to get a more even distribution of chocolate.)

Let cool a bit so the chocolate firms up, then serve in a large bowl and enjoy! Leftovers will keep for several days in an air tight container.

Whatchamacallit Popcorn

From Cookies and Cups.

• 1/2 cup unpopped popcorn kernels or one regular sized bag microwave popcorn
• 2/3 cup brown sugar, packed
• 2/3 cup light corn syrup
• 3 tablespoons butter
• 1 teaspoon salt
• 1/2 cup creamy peanut butter
• 2 cups Rice Krispie cereal
• 2-3 cups chopped Whatchamacallit candy bars or several large handfuls peanut butter chips
• 1 cup semisweet chocolate chips

Line a large jelly roll with parchment paper and set aside. Pop the popcorn and set aside in a large bowl.

Preheat oven to 250 degrees.

Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan and bring to a boil over medium heat. Boil three minutes, then remove from the heat and stir in the peanut butter until smooth.

Pour the peanut butter mixture over the popcorn, then sprinkle the Rice Krispies on top. Stir together well, then spread out on the parchment-lined pan. Bake for 1 hour, removing to stir the popcorn every 15 minutes.

Remove the baked popcorn from the oven and spread out on a parchment-lined counter. Break up any large clumps of popcorn, then scatter the Whatchamacallits/peanut butter chips over the still-warm popcorn. Carefully melt the chocolate chips, then drizzle over the popcorn mixture.

Let cool until the chocolate firms, then serve in a large bowl and enjoy! Leftovers will keep for several days in an air tight container.