Homemade 100 Grand Bars

If you happen to have a soft spot for the delightful combination of chocolate and caramel, chances are you’ve indulged in the delectable treat known as 100 Grand Candy Bars. These delectable bars boast a harmonious blend of crispy rice, luscious caramel, and velvety milk chocolate, making them an absolute fan favorite.

While acquiring a 100 Grand Bar from your local store is a convenient option, embarking on the adventure of crafting these delectable treats in the comfort of your own kitchen is an incredibly enjoyable and satisfying experience. Allow me to guide you through the process of creating Homemade 100 Grand Bars that are on par with, if not surpass, their store-bought counterparts.

You will need the following ingredients:
Dark chocolate chips: Substitute semisweet or milk chocolate chips if necessary, but keep in mind that the bars will be sweeter.
Salted butter: You can substitute unsalted butter and a pinch of salt to balance.
Rice Krispie Cereal: I used Great Value brand of crispy rice cereal, but any brand will work well in this recipe.
candy bits
Thick cream: You can use half and half or whole milk if needed.

How should I store these 100 Homemade Grand Bars?

You can store your 100 Homemade Grand Bars in an airtight container in the refrigerator for up to 1 week. Be sure to separate the layers of bars with parchment paper to prevent sticking.

You can freeze them for up to 3 months in an airtight container or freezer bag. To defrost, remove from the freezer and let sit at room temperature for about 30 minutes before serving. It’s best to store your homemade 100 Grand Bars in the refrigerator, especially if you live in a hot or humid climate. At room temperature, chocolate and caramel can soften or melt, and bars can lose their shape and become messy.

If you plan to serve them at a party or event, you can leave them out at room temperature for a few hours, but store them in a cool, dry place, away from direct sunlight or heat sources.

Recipe Notes:

Cover your baking sheet with parchment paper to make it easier to remove the bars and cut them into squares.
Heat the chocolate and butter. Microwave in short increments, stirring well between heating to prevent chocolate from burning or seizing.
When you spread the caramel over the chocolate layer, leave about 1/2-inch of chocolate around the edge to prevent the caramel from spilling.
Use a spatula or butter knife Spread chocolate rice krispie mixture over top of caramel layer gently, ensuring even distribution.
Let the bars cool completely. in the refrigerator before cutting into squares for best results.

100 Homemade Grand Bars

Place 1 cup of the dark chocolate chips and ½ tablespoon of the salted butter in a medium microwave-safe bowl, heat for 1 minute, stirring well.
Continue heating for 15 seconds, stirring well between each heating until the chocolate is smooth and completely melted.
Mix together ½ cup of the rice krispie cereal, then spread the mixture in the bottom of a 9×9-inch baking pan lined with parchment paper.
Place the pan in the refrigerator for at least 5 minutes or until hardened.
Heat caramel bits and heavy cream in a second medium microwave-safe bowl for 30 seconds, stirring well.
Continue heating in 15-30 second increments, stirring in between, until caramel is smooth and completely melted.
Spread the liquid caramel over the chocolate layer and gently spread it into an even layer. Leave about ½ inch at the edge of the chocolate so the caramel doesn’t spill over and under the chocolate.
Return the pan to the refrigerator for at least 5 minutes or until the caramel has hardened.
Heat remaining chocolate chips and butter as above until smooth and creamy.
Gently add the remaining rice krispie cereal, then spoon the mixture over the top of the caramel layer.
Carefully level the chocolate to form an even layer across the top of the caramel and the bottom layer of chocolate.
Return to refrigerator until fully hardened, about 1 hour.
Cut into squares and serve cold or at room temperature.

100 Homemade Grand Bars

Let me show you how to make Homemade 100 Grand Bars that are just as delicious as the store-bought version.

Preparation time: 10 minutes
Cooling time: 1 hour 10 minutes
Time to cook: 0 minutes
Total time: 1 hour twenty minutes
It serves:sixteen

Ingredients

2 cups dark chocolate chips divided
1 Tablespoon salted butter divided
1 cup rice krispie cereal divided
eleven oz bag of candy pieces
2 tablespoons thick cream

Instructions

Place 1 cup of the dark chocolate chips and ½ tablespoon of the salted butter in a medium microwave-safe bowl, heat for 1 minute, stirring well.
Continue heating for 15 seconds, stirring well between each heating until the chocolate is smooth and completely melted.
Mix together ½ cup of the rice krispie cereal, then spread the mixture in the bottom of a 9×9-inch baking pan lined with parchment paper.
Place the pan in the refrigerator for at least 5 minutes or until hardened.
Heat caramel bits and heavy cream in a second medium microwave-safe bowl for 30 seconds, stirring well.
Continue heating in 15-30 second increments, stirring in between, until caramel is smooth and completely melted.
Spread the liquid caramel over the chocolate layer and gently spread it into an even layer. Leave about ½ inch at the edge of the chocolate so the caramel doesn’t spill over and under the chocolate.
Return the pan to the refrigerator for at least 5 minutes or until the caramel has hardened.
Heat remaining chocolate chips and butter as above until smooth and creamy.
Gently add the remaining rice krispie cereal, then spoon the mixture over the top of the caramel layer.
Carefully level the chocolate to form an even layer across the top of the caramel and the bottom layer of chocolate.
Return to refrigerator until fully hardened, about 1 hour.
Cut into squares and serve cold or at room temperature.