Does that stop me from exploring new recipes? Certainly not.
How could I resist a copycat recipe for Whatchamacallit candy bars that was advertised as an "ooey, gooey blondie with two kinds of caramel." I couldn't. So I didn't.
This recipe was posted on Robyn's blog, The Ranch Wife Chronicles. Here's my version, just in time for the weekend. I would say it would be good in harvest lunches, but you would definitely need to keep them in a cooler until ready to serve because of the soft chocolate topping. I think the little extra effort would be worth it to the harvest crew. Since it rained, I haven't yet tested that theory. But I will.
Whatchamacallit Bars1/2 cup butter
2 cups brown sugar
1/4 cup caramel ice cream topping
2 cups flour
1 tsp. salt
2 tsp. baking powder
3/4 cup toffee bits
3/4 cup chopped peanuts
1 1/2 cups Rice Krispies
1 cup chocolate chips
1/4 cup whipping cream
Cream the butter and sugar until creamy. Add eggs, vanilla and caramel topping, beating on low until fluffy. Combine flour, salt and baking powder. Add to butter mixture. Add toffee bits and chopped peanuts. Stir in Rice Krispies by hand.
Spread in a greased 13- by 9-inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until done. Cool on wire rack.
For topping: Bring cream to a boil in small saucepan. Remove from heat and stir in the chocolate chips. Stir until melted and creamy. Let cool slightly. Spread on top of the cooled blondies and let set.