Delectable Homemade 100 Grand Candy

This DIY take on the famous 100 Grand candy bar brings back those childhood memories with very little work. The mix of sticky caramel, creamy milk chocolate, and crunchy rice cereal gives you that fantastic mouthfeel and sweetness you loved as a kid, plus you'll feel proud you made it yourself.

I started making these when I couldn't find my favorite candy bar at the corner store anymore. What began as trying to handle a sweet tooth emergency has turned into our family's go-to treat for movie nights at home.

Ingredients

• Unwrapped caramels: Keep them at room temperature. Werther's soft caramels do the job perfectly since they've got just the right chewiness and aren't too hard or too sweet.
• Milk chocolate chips: Go for something good as this makes up most of the flavor. Brands like Guittard or Ghirardelli give you that smooth candy bar taste we all want.
• Vegetable shortening: This makes the chocolate nice and smooth so it covers the caramel properly.
• Crispy rice cereal: Regular Rice Krispies give that real candy bar crunch. Just make sure they aren't stale for the best crispiness.

Step-by-Step Instructions

Set up the caramel foundation:

Squish two caramels together and flatten them into a rectangle about half inch thick. The caramels should be a bit warm so they're easier to work with. Pop them in the microwave for five seconds if needed. This rectangle shape looks like the real candy bar and helps the chocolate coat everything evenly.

Get the chocolate ready:

Mix chocolate chips with vegetable shortening in a bowl. Melt them using a double boiler or in the microwave at half power, making sure to stir often. Your chocolate needs to be totally smooth with no chunks. Adding shortening gives you that store-bought candy texture that breaks cleanly but gets all melty in your mouth.

Mix in the crispy stuff:

Dump the crispy rice cereal into your melted chocolate and stir it all together. Every bit of cereal should get covered in chocolate. This combo is what gives you that awesome contrast between smooth chocolate and crunchy bits.

Cover your caramel pieces:

Dip each caramel rectangle into the chocolate cereal mix. A fork works best because extra chocolate can drip away. Tap the fork on the side of the bowl to get rid of too much coating. You want chocolate covering the bottom while keeping the crispy texture on top.

Let them harden:

Put your candy pieces on waxed paper and let them sit for one to two hours before you eat them. You've gotta wait for the best texture. The chocolate needs time to get firm for that real candy bar feel.

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Those Werther's soft caramels are really the magic ingredient in this recipe. I tried loads of different brands and found these hit the sweet spot for chewiness and taste. My kiddo now asks for these instead of cake every birthday, which all started by accident when I made a batch for her sleepover three years back.

Storage Tips

Your homemade candy bars will stay fresh for a week in an airtight container at room temperature. If you want them to last longer, stick them in the fridge where they'll be good for up to three weeks. Just know that keeping them cold makes the caramel harder, so let them warm up for about 15 minutes before you bite in. If you need to stack them, put waxed paper between layers so they don't stick together.

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Variations To Try

The standard recipe tastes great as is, but you can switch things up tons of ways. Try using dark chocolate instead of milk for a grown-up flavor. White chocolate works great too, especially with a tiny bit of peppermint extract during Christmas time. For something fancy, try sprinkling some sea salt flakes on top while the chocolate's still wet. Another fun twist is adding a spoonful of peanut butter to the caramel before you cover it with chocolate.

Serving Suggestions

These candy bars look awesome on dessert plates at parties. Cut them smaller and serve with coffee after dinner. They fit right in on holiday cookie trays or wrapped up in pretty boxes as gifts. For a super rich dessert, chop them up and sprinkle over ice cream or mix pieces into homemade vanilla ice cream before you freeze it.

Common Recipe Questions

→ What type of caramel works best?

We love using Werther's soft caramels because they've got a great squishiness, but honestly any soft caramel you find will do the trick.

→ Can I substitute the crispy rice cereal?

You can totally swap in puffed quinoa or any crunchy cereal you like for a different taste and texture.

→ How do I melt the chocolate properly?

Go slow when melting your chocolate. Use a double boiler or zap it in the microwave at half power. Don't forget to stir often so it doesn't burn.

→ Can these be stored for later?

Absolutely! Let them set completely, then pop them in an airtight container. They'll stay fresh at room temperature for about a week.

→ What's the easiest way to shape the caramels?

Just press two caramels together with your hands until flat. If they're too stiff, warm them in the microwave for about 5 seconds to make them more pliable.