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This homemade 100 Grand candy bar brings the nostalgic crunch and chewy caramel of the classic treat right into your kitchen. It is a fun project that delivers rich milk chocolate, crispy rice cereal, and soft caramel in one perfect bite. This recipe is great when you want a sweet snack made from simple ingredients you likely already have on hand.
I threw this together one afternoon when my sweet tooth kicked in and the homemade bars quickly became a household favorite. They taste so much better fresh and let me adjust the chocolate level just how I like it.
Ingredients
- Caramels: make up the chewy center best if soft and room temperature otherwise hard to shape
- Milk chocolate chips: for creamy melt and rich sweetness look for good quality brands for smooth melting
- Vegetable shortening: keeps melted chocolate glossy and prevents clumping great to stir in during melting
- Crispy rice cereal: adds essential crunch and lightness try to get fresh cereal to avoid stale flavors
Instructions
- Build The Caramel Base:
- Take two caramels and press them together to form a half inch thick rectangle If too firm, microwave for about five seconds to soften This step shapes your chewy core so work gently to keep the caramel intact Repeat until all caramels are shaped and set aside on a clean surface
- Melt The Chocolate:
- Combine milk chocolate chips with vegetable shortening Heat gently over a double boiler or microwave on half power Stir frequently until completely smooth and glossy This is key for the proper chocolate coating and shine
- Add The Crunch:
- Stir the crispy rice cereal into the melted chocolate mix until well coated The cereal balances the sweetness with a fun texture
- Coat The Caramel Bars:
- Using a fork, dip and cover each caramel rectangle in the chocolate cereal mixture Make sure to coat the bottom well but do not overload with cereal Run the coated bar along the edge of the bowl to remove excess chocolate
- Set To Firm:
- Place coated bars on waxed paper and let firm at room temperature for about 1 to 2 hours The chocolate will harden and hold the treat together for perfect eating consistency
My favorite part is the crisp surprise from the rice cereal complemented by the pull of the chewy caramel This recipe reminds me of afternoons spent baking with my kids experimenting with different chocolate blends and seeing their smiles when they took the first bite.
Storage tips
Store your bars in an airtight container at room temperature They hold up nicely for several days I have tried refrigeration but the chocolate can lose some of its smooth texture so room temperature is best
Ingredient swaps
Try dark chocolate chips instead of milk for a more intense chocolate flavor Coconut oil can replace vegetable shortening for a different texture and slightly tropical note You can swap crispy rice cereal for crushed cornflakes for a similar crunch with a new twist
Serving ideas
Cut into bite-sized pieces for easy snacking or pack a couple bars with an afternoon coffee in a paper bag This treat pairs well with a cold glass of milk or a warm cup of tea as a comfort dessert
This treat is a nostalgic delight and makes for a perfect homemade candy bar fresh from your kitchen.
Frequently Asked Recipe Questions
- → How do I soften caramels for shaping?
Gently warm caramels in the microwave for about 5 seconds to make them pliable without melting. This helps flatten them easily into rectangles.
- → What’s the best way to melt the chocolate chips?
Use a double boiler or microwave on half power, stirring frequently, to ensure smooth and even melting without burning the chocolate.
- → Can I substitute the crispy rice cereal?
Yes, other crunchy cereals may work, but crispy rice cereal provides the signature light crunch and texture that balances the rich caramel and chocolate.
- → How long should the bars firm up?
Allow the coated bars to rest on waxed paper for 1-2 hours at room temperature to set the chocolate and let layers meld well before enjoying.
- → What’s the best way to store these bars?
Keep the bars in an airtight container at room temperature to maintain their chewy texture and prevent the chocolate from blooming.