Tag Archives: vegan sweets


The Whatchamacallit has been my favorite candy bar since before I can remember. It was my breakfast and lunch all throughout my high school years; it was the only item in the vending machine I really enjoyed. So I got to thinking about this candy – the delicious chocolate, peanut butter, krispies, and caramel, and then I thought how can I make a vegan one… And it hit me! Now this will take a few steps, and it does take a little time, but it’s worth it! I’ll be giving the steps to make 1 candy bar, but feel free to make as many as you’d like.
First get 1 cup of Rice Krispies cereal, and in a bowl, break it up more with your hands to make it more crunchy. You don’t want a powder, but you don’t want the full rice puff. Now add a 1/2 cup of peanut butter and mix together with the rice krispies. Next, form the mixture into the shape of a candy bar, and try to get it as tight together and stuck together as possible. If you need to add more peanut butter to do this, go for it. Once it’s all shaped and firm, place in a freezer.
Now it’s time to make the caramel. In a metal bowl add 1/2 cup sugar, 1/2 cup vegan butter, and 2 tablespoons of maple syrup. Then using heat protective gloves, Bring a pot of water to a boil, and place the sugar butter syrup bowl on top of the boiling pot. Melt all the ingredients together and then add 1 tablespoon cornstarch. Keep mixing together until fully melted and mixed together. 
Now take out the krispie peanut butter bar from the freezer and cover the top of the treat with the caramel sauce. Place back into freezer. Also, save any leftover caramel in the fridge, it can always be reheated and used to make more.
Using the same method as we did to make the caramel, we will melt chocolate. I used dark chocolate vegan friendly chips, and I then added a scoop of vegan butter, just enough to make sure I don’t burn the chocolate. I then melted together in a metal bowl, over a boiling pot of water. Once fully melted and mixed, take out your caramel peanut butter krispie bar, and brush on your liquid chocolate on both sides. Once it’s fully covered, place back in the freezer for about 2 hours. 
After its solidified and cooled, it’s now ready to be fully enjoyed, and truthfully it’s just as good as the real candy bar. This whatchamacallit is a legit whatchamacallit! Peace, Love, Grub. 
   Peanut Butter

Rice Krispies


Maple Syrup

Vegan Butter


Vegan Chocolate Chips


This is the ultimate dessert, it’s no joke. I mean seriously, a cookie topped with nothing but amazingness and ice cream! I saw this one at BJ’s restaurant and sadly, they aren’t vegan; heck the s’more one in particular isn’t even vegetarian because of the gelatin in marshmallows… Well I’ve changed that for us vegans! 

Now you can do this 2 ways, 1) make your own cookie dough, simply using the recipe an entry back from this one if that’s what you choose to do, or you can do 2) buy some vegan cookie dough and use that. Either one will truly work just as good as the other. The only difference is you can add on some flavor by mixing in chocolate syrup and other sweet flavor makers by making your own dough, but it truly is up to you and how much effort you want to put forth for your dessert. 
First preheat your oven to 350. Now take a small round baking tin, preferably about a half an inch deep. Lightly grease the pan with some vegan butter.
Once the pan is greased, layer the bottom fully with cookie dough. You can use any flavor you wish, but I used a chocolate chip dough mixed with chocolate syrup. Flatten the dough out and cover the whole bottom of your baking tin. You don’t want too much so it can still cool properly but you don’t want too little where it burns easily. 
Next take some peanut butter and spread it on top of your cookie dough. You can use any peanut butter but smooth and creamy works best, because the chunky has nuts in it you have to keep a closer eye not to roast them too much; this is why I use creamy.
After the peanut butter is spread on, it’s time to place your vegan marshmallows on top. Cover every inch that you possibly can! I love marshmallows, therefore I feel there can never be too many.
Once that’s all set up, its time to pop them in your oven! Keep a good eye on this cookie because you don’t want it to burn and you don’t want it to rise too much where the marshmallows over flow and melt in your oven. I found that about 15 mins into cooking you should keep checking on it. The cookie ranges depending on how much dough you used, but I found mine to be pretty consistent with about 20 mins baking time.
Once it’s ready, take it out of the oven and let the tin cool for a couple of minutes. If the marshmallow top isn’t toasted to your liking, you can always use a cooking torch to brown the top a bit more. Now, add 2 scoops of your preferred vegan vanilla ice cream and devour!! I swear you’ll be one happy camper with an inner child that’s just as happy! Peace, Love, Grub!


Vegan Cookie Dough
Vegan Butter
Peanut Butter
Vegan Marshmallows
Vegan Vanilla Ice Cream
Baking Tin