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Make your own take on the classic 100 Grand candy bar right at home. It’s a fun little project that mixes creamy milk chocolate, crunchy rice cereal, and soft caramel for a tasty treat you can whip up with simple things you probably already have.
I put this together one afternoon when craving sweets and it quickly became a favorite at home. It tastes way better fresh and you can tweak the chocolate just how you like it.
What You’ll Need
- Soft caramels: they make the gooey center and should be soft and room temp or they’ll be tough to mold
- Milk chocolate chips: smooth and rich, pick good ones to melt perfectly
- Vegetable shortening: helps keep melted chocolate shiny and stops clumps, mix it in as chocolate melts
- Crispy rice cereal: adds light crunch, fresh cereal works best to avoid stale taste
How To Make It
- Form The Caramel Core:
- Press two caramels together to get about a half-inch thick shape. If they’re tough, zap in the microwave for five seconds to soften. Be gentle so they don’t break. Do this with all the caramels and set them aside.
- Melt The Chocolate Mix:
- Heat milk chocolate chips with shortening slowly, either over simmering water or in the microwave at medium power. Stir a lot until the chocolate is smooth and shiny. This keeps it looking good and coating well.
- Mix In The Crunch:
- Pour the crispy rice cereal into the melted chocolate and mix it good so every piece is covered. This adds a fun crunch that cuts the sweetness.
- Coat The Caramels:
- Using a fork, dip each caramel shape in the chocolate mix, making sure to cover the bottom well but not too thick with cereal. Run the bar’s edge along the bowl to shake off extra chocolate.
- Let It Set:
- Put the coated bars on wax paper and leave them out at room temperature for 1 to 2 hours until firm. The chocolate will harden and keep everything together just right.
What I love most is that crispy crunch from the cereal combined with the chewy caramel pull. It reminds me of fun afternoons baking with my kids and trying different chocolate mixes, watching their smiles when tasting the first bite.
Keep It Fresh
Store your bars in a sealed container at room temp. They stay good for a few days. I tried chilling them but it made the chocolate a bit less smooth, so room temp works best.
Swap It Out
You can use dark chocolate chips instead of milk for a stronger chocolate kick. Try coconut oil in place of shortening for a different feel and a hint of tropical flavor. You could also swap the rice cereal for crushed cornflakes for a similar crunch with a new twist.
Serve It Up
Slice into small bites for snacking or pack a couple bars with your afternoon coffee in a paper bag. These pair nicely with a cold glass of milk or a warm tea for a cozy little treat.
This treat is a nostalgic joy and makes a great homemade candy bar fresh from your own kitchen.
Frequently Asked Cooking Questions
- → How do I soften caramels for shaping?
Pop caramels in the microwave for around 5 seconds to make them soft but not melted. This helps you squish them into bars easier.
- → What’s the best way to melt the chocolate chips?
Either use a double boiler or zap them in the microwave at half power. Stir them often so the chocolate melts smooth without burning.
- → Can I substitute the crispy rice cereal?
Sure, you can try different crunchy cereals but crispy rice cereal gives that classic light crunch that pairs perfectly with caramel and chocolate.
- → How long should the bars firm up?
Let the dipped bars chill on wax paper for 1 to 2 hours at room temp so the chocolate sets and the layers come together nicely.
- → What’s the best way to store these bars?
Store them in an airtight container at room temperature. This keeps the chewy texture and stops the chocolate from getting weird spots.