Whatchamacallit Pie Recipes

Steps:

• 1. In a small bowl,add peanut butter and coconut extract,stir until blend,mircowave at 30 seconds.
• 2. Spread a peanut butter mixture onto graham cracker piecrust.
• 3. Sprinkle with rice krispies cereal and pressed down.
• 4. Wrap a prepared pie crust with a plastic wrap.Refrierated for 30 minutes.
• 5. In a medium bowl,combine cream cheese,sweet condensed milk and caramel ice cream topping.Mix well.Fold in 1 cup whipped topping.
• 6. Add chopped whatchamacallit bars.
• 7. After 30 minutes,remove the plastic wrap,out of prepared pie crust.
• 8. Pour caramel/cream cheese mixture into the crust.
• 9. In a large bowl,combine remaining whipped topping,instant chocolate pudding and chocolate syrup,stir until smooth.
• 10. Spread chocolate mixture onto pie mixture.Drizzle with remaining caramel ice cream topping.Refrigerate for 3 hours.

Steps:

• Line and grease (with butter or spray) a sheet pan (about 13 X 18 X 1 size). Place the Rice Krispies in a large bowl, set aside. In a medium saucepan over medium heat, melt the brown sugar, corn syrup and peanut butter. Remove from heat, add butterscotch chips and stir until smooth. Pour the hot mixture onto the puffed cereal. Carefully, stir until all the ingredients are incorporated/ coated. Transfer into the prepared pan and smooth over with spatula. Press down kind of firmly into pan to create an even layer . Refrigerate to set. In the meantime, line a sheet pan with foil; set aside. Once set, cut the cereal mixture into 36 pieces. Melt the chocolate in the top of a double boiler. Stir until smooth. Using a fork, dip the bar into the melted chocolate and push it just under the surface of the chocolate. Lift out and tap the fork several times against the side of the bowl. Place the fork over the prepared baking sheet, tilt and slide the fork out from under the bar. Allow the chocolate to set completely. (can use the refrigerator to speed up the process, if necessary.)