A mistake in the kitchen led to one of the most delicious low carb treats I’ve ever made. A homemade candy bar packed with peanut butter, caramel and chopped peanuts.
When I was growing up, there was a huge cultural divide between the US and Canada in one very important regard…candy bars. This divide was so big, so utterly divisive, that in Canada we didn’t even call them candy bars. Any sort of confectionary covered in even the thinnest chocolate coating were always called chocolate bars. And although we had several brands in common with our American friends, we definitely had chocolate bar envy. We got many American TV channels and it always seemed like the US had endless varieties of sweets we couldn’t get on our side of the border. A vast array of nutty, nougat-y, caramel-y combinations with intriguing names like 100 Grand, Mr. Goodbar and PayDay. We were like kids with our noses pressed against the glass of the candy store window. On the outside, looking in.
Now that I live on this side of the border, I know that US candy bars aren’t really any more interesting than all the lovely Cadbury’s varieties which are hard to find here in the US. But there still remain quite a few American sweets I haven’t even tried. Such as the Whatchamacallits. Never even had a little taste, so you must wonder what I am doing creating my own homemade, low carb version. The truth is that I did not set out to create such a thing at all. And not having actually tasted a Whatchamacallit, I can’t really say that these bear all that much resemblance to the original. But I honestly DON’T know what to call them, and since they include caramel, peanut butter, peanuts and chocolate, it seemed a rather fitting name.
See, I actually set out to create a homemade version of another candy bar altogether. I had formed an idea of a low carb PayDay bar, with a peanut butter caramel center rolled in salted peanuts. But I made a wrong turn somewhere along the way and ended up with a strange peanutt-y filling that globbed and seized and wouldn’t smooth out at all. I attempted to save it with the addition of some peanut flour, thinking that might un-clump the mixture. It did not. So I finally poured it into a pan, smoothed it as best I could, and popped it into the fridge. It tasted far too good to throw away, but I really wasn’t sure what to do with it. And then I hopped on Facebook and sought comfort in my lovely followers, who kindly sympathized with my huge recipe fail. One sweet soul said “At least you fail once in a while, like us mere mortals”. Ah, balm for the baker’s bruised ego!
And when my husband arrived home, I showed him my clumpy, lumpy, peanut buttery mess and he, wise man that he is, said “Well, just dip it in chocolate!”. Give that man a medal, because he not only saved the recipe, but turned it into one of the best low carb treats I’ve ever made. Seriously! His words crystallized the idea in my head and I knew exactly what to do. I cut the whole mess into small squares, popped them in the freezer and then dipped them in 90% cacao chocolate. And somehow that took them from pretty tasty but seriously ugly to insanely tasty and relatively attractive. Presentable, at the very least!
- 1 cup water
- 3/4 cup Swerve Sweetener or other erythritol
- 1/4 cup xylitol
- 2 tsp molasses
- 1/2 cup whipping cream
- 2 tbsp butter
- 1/2 tsp baking soda
- 1 cup creamy peanut butter
- 1/4 cup peanut flour could use almond flour
- 1 cup chopped peanuts
- 4.5 oz 85% or 90% chocolate chopped
- Line an 8x8 inch pan with parchment or waxed paper, with a 1 inch overhang on the sides for lifting out the cooled bars.
- Combine water, Swerve Sweetener and xylitol in a heavy saucepan over medium heat. Stir until Swerve and xylitol dissolve.
- Bring to a boil and cook without stirring 7 to 9 minutes, until mixture begins to darken in colour. Mixture may smoke slightly. Stir in molasses or honey.
- Remove from heat and stir in whipping cream, butter and kosher salt.
- Stir in baking soda. Mixture will bubble vigorously.
- While caramel is still warm, stir in peanut butter. Mixture will likely seize and get clumpy, but that's okay.
- Stir in peanut or almond flour until well combined, then stir in chopped peanuts.
- Spread mixture in prepared baking pan and chill until firm, 30 minutes.
- Lift the bars out by the overhanging parchment and cut into 16 squares (or more - I made mine bite-sized). Place bars on a cookie sheet and freeze 30 minutes.
- In a small saucepan over low heat, melt chocolate, stirring until smooth.
- One at a time, drop frozen bars into melted chocolate, quickly tossing with a fork to coat. Lift out and gently tap fork on the side of the pan to remove excess chocolate.
- Place bars on a waxed paper-lined plate or baking sheet to set.
- Store in the refrigerator.
Serves 16. Each serving has 9.3 g of carbs and 2.8 g of fiber. Total NET CARBS = 6.5 g.
Katharine says
No. You. Didn’t!! I Looooooooooove Whatchamacallit bars (or did, anyway). Will try this one for sure.
Carolyn says
I honestly can’t promise these are the same, since I’ve never even had Whatchamacallits. I just didn’t know what else to call them! 🙂
Alison says
Whatchamacallit bars were/are like a hard peanut butter rice krispy bar topped with a thin layer of caramel then covered in milk chocolate. They always sounded better than they actually tasted! These more remind me of a dark chocolate Snickers bar. Yum!! I look forward to trying them out.
Theresa says
The peanut butter & molassas mixture makes me think of Mary Janes… Chocolate Covered Mary Janes.
Carolyn says
I’ve never heard of Mary Janes! Sound good, though…
Susan Pelter says
These remind me of a great old candy called Goldenberg’s peanut chews. (I always loved ’em and they were my father’s absolute favorite candy of all time.) It looked like a candy bar in the wrapper but when you opened it, there were 5 or 6 little chocolate-covered rectangles. They were highly peanutty and slightly molasses-y and covered with dark chocolate (a plus for those of us who don’t care for wimpy milk chocolate). And CHEWY! Definitely going to try these at our house!
MK says
Oh, these look like Heavenly Crunchy Pillows to me!
Sandra Ricardo says
Since the delish treats are the result of a happy accident, then you may want to call them Serendipity Dream bars!
LG says
haha, “mistakes happen” … i LOVE it when food experiments turn out accidentally delicious in the kitchen! these looks superyum!
Cary says
These look wonderful! You have been an inspiration for me since I was recently diagnosed with diabetes out of no-where (5′ 5″, 130 lb. former college athlete).
Happy Chance Bites!
Sharron Timmins says
How about Disaster Delights!
or Delightful Disaster Bites! LOL
Carolyn says
Ha, not sure they would really take off with “disaster” in the name!
Alison says
I think it should be a Mayday for a couple of reasons. Obviously one reason being because it happended in May. 🙂 Secondly because Mayday is a “distress signal” and means “come help me” which is what your husband did when he suggested the chocolate over your peanut buttery “mess”. It can also be a mayday “come help me” treat since we all (or is it just women?) look for something chocolate when life deals us distress. 🙂
Carolyn says
That’s hilarious! Great idea!
Denise J says
That’s a perfect name! You were going for a “Payday” and it turned into a “Mayday”! I think that’s your winner!
Carolyn says
I rather agree, but I may put it to a vote. Stay tuned!
RavieNomNoms says
Whoa, this stuff is amazing! Blown away, looks so good!
Syvella Symonds says
GOLDEN Chocolate Nuggets
Tammy Cruz says
Dream Delights, Heavenly Nuggets, Oopsie Bars, Dynabites (dynamite), Choco Colassol, Choco Nuttals and any variations of these. ie : Heavenly Delights, Dream Nuggets, Choco Bites etc.
Katrina @ In Katrina's Kitchen says
I miss peanuts! 🙁 These look fab!
Carolyn says
Why do you miss peanuts? Is one of your sons allergic? 🙁
Mary Hougaard says
How about Nutty Good Bites…they taste great and are good for you too!~
Mary Hougaard says
Or Scrumptious Good Bites…or Wholesome Good Bites…
Kim - Liv Life says
I have never been much of a candy person, but these whatchmacallit treats look tempting even to me!! My family?? Total candy freaks!!! I’m certain they would love ’em. Well done Carolyn!
Regan @ Cabot Creamery says
I must, must, must try these. I’ll admit to being a candy bar eater as a kid, but I’ve all but completely let them go. This will bring me out of candy-bar-hybernation
Sandi DeFalco says
Okay, since these didn’t come out the way you intended, but in fact came out better, how about ‘BooBoo Bars’. Easy to remember!
Carolyn says
Cute!
Georgia @ The Comfort of Cooking says
These look amazing, Carolyn! You’re a little low-carb kitchen wizard, and I love it!
Lindsay Coleman says
I think you should called them Bingo Bars. Because, it seems, that when your husband told you to dip it in chocolate you went, “BINGO!” And then you got the rest of the recipe idea.
Now send me some of those Bingo Bars, please. Haha!
🙂
Carolyn says
I like that one!
Vanessa says
Thank goodness for occasional mistakes..especially when they’re as great and tasty as this one!
Michelle says
The first thing I thought was “Nutty Bars”. They look so yummy! I made your raspberry coconut muffins and they were so delicious , thank you! I was diagnosed with class B gestational diabetes during my pregnancy last year and have missed baking so very much. Thank you for taking the time to share your recipes , even the “mistakes” with us. 🙂
Carolyn says
Thanks, Michelle!
Dorothy @ Crazy for Crust says
Oh, I love this one. Recipe fail turned awesome amazingness. I love those!!
Stephanie @ Eat. Drink. Love. says
I haven’t had a whatchamacallit bar in years. These look fantastic!
Edith Patchan says
CHNIPS is what my husband came up with when I asked him. He said it meant chocolate and peanut snack. Great recipe! Thanks for all your hard work.
Christine says
It may interest you to know that ‘Whatchamacallits’ were invented by a Canadian! The son of my GP started that company right in the family kitchen ):
Carolyn says
Ha ha, great little tidbit! 🙂
Stephanie says
Love all the ideas, especially Bingo Bar, BooBoo Bar,and MayDay Bar!
Is there a substitution possible for the xylitol? Or is that a must-have?
Carolyn says
In this one, you could probably do full erythritol, because the end result doesn’t need to be liquid like caramel sauce.
Dita says
Carolyn’s Best Ever Mistake Bars should be the name. Again, you have outbested yourself.
Stephanie says
What would be the effect if I left our the molasses?
Carolyn says
Probably not much, it’s mostly to help caramelize/brown the erythritol.
Alison says
would some xylitol-sweetened honey do the same thing?
Carolyn says
Doubtful, since it doesn’t contain really sugar to caramelize. But it’s worth a try!
Stacy | Wicked Good Kitchen says
Oh dear! How did I miss this fabulous recipe post? OK, Carolyn…I’m throwing my hat into the ring here. With Peabody’s recent kitchen mishap being called “Hot Mess Brownies”, I dare say you could do something similar with “mess” in the title like, “A Hot Cold Mess” (as to how they’re made) or “Solid Cold Mess”. Have fun coming up with a new name!
Sandi DeFalco says
Carolyn – HELP! I gave it a try and it is not lumpy or holding together like I see yours in the photo. I’m thinking it might be the peanut butter I use. It’s very creamy, smooth, and so easy to spread. What brand do you use? Right now it’s in the freezer, and has been there for over 2 hours, something is definitely wrong with mine.
Carolyn says
Do you have any xanthan or guar gum to thicken it??? That’s the best way to save it, I think.
Sandi DeFalco says
Yep, added xanthan gum, no luck in making it thick. I think my peanut butter is just too smooth to use for this.
Carolyn says
That’s so strange. What was the consistency after you put in the peanut butter?
Sandi DeFalco says
Added note: It does taste really good!!!
Carrie @ Bakeaholic Mama says
Wow these look so good! It’s funny I always had candy bar and chocolate envy for the Canadian varieties. When we travel up to Montreal I smuggle a huge bag of Cadbury back home. That and chips…. Ketchup Chips have to be one of my favorite treats but I can’t get them around here.
Carolyn says
Haha, Ketchup chips, I never liked those much but I know a lot of people who love them. Have you ever had the dill pickle chips.
debbie says
Maybe I’m missing something, but in step 4 it says to add kosher salt and I don’t see the amount listed. I can’t wait to try these – always love your recipes now that I’ve gone low carb 🙂
Carolyn says
Ugh, sorry. I borrowed some of the instructions from another post that included caramel sauce. I will erase the kosher salt now.
Michele says
Whatchamacallit bars aren’t my favorite type of candy bar, but I have always liked them, so I’ll definitely need to give these suckers a try. Nummy num!
dara says
Wow. I can’t believe you replicated these so well. They look delish.
Jeanette says
You are the queen of low sugar Sweet Treats Carolyn – even your mistakes turn out great!
Brian @ A Thought For Food says
How totally cute are these bars? Love them!
Shaina says
These look so good! I love homemade candy bars. The only way to go.
FRAN says
Was going to try these until I saw the artificial sweeteners in them–get a really bad case of heartburn from that stuff. Might experiement making them with regular sugar though.
Carolyn says
Feel free. But erythritol is not an artificial sweetener. It is not man-made, and is no more processed than getting sugar from sugar cane. It is found in fruits and fermented foods.
Anne Van de Kamp says
My daughter and I have decided that they should be called PMS Bars (Peanutbutter Mistake Surprise Bars). 🙂
Carolyn says
Ah, that’s cute!
Roxanne says
is molasses on plan for thm?
Carolyn says
I don’t know. I think many people use it in small quantities.
CeliaT says
I just found this recipe and plan to try it. Is the xylitol necessary? I bought a pound of the xylitol from birch before I found out it really didn’t like me, so I do have it on hand if it’s best not to sub. It definitely spikes my BG and I would prefer to use something else if possible.
Thanks.
Carolyn says
Just use all erythritol/Swerve.
Toria says
I’m definitely going to try these (I LOVE your recipes!) but wanted to know if you ever did come up with a Payday bar recipe? Paydays are one of my favorites and I really miss them.
Alison R. says
Hi Carolyn!! Thnx for all your truly wonderful creations!!
What brand of peanut flour do you recommend?? I’ve not had any experience with it as of yet but I’m determined to make this recipe. Yumm!!
Carolyn says
Here you go! http://www.amazon.com/gp/product/B0052OOYOW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0052OOYOW&linkCode=as2&tag=aldaidrabfo05-20&linkId=GAJHFV5BS2MSBIBF