Delectable Homemade 100 Grand Candy

This DIY take on the classic 100 Grand candy bar brings nostalgic flavors without much work. Mixing chewy caramel with creamy milk chocolate and crunchy rice cereal gives you that amazing texture and sweetness from your younger days, plus you'll feel proud making it yourself.

I started making these when my local store quit selling my go-to candy bar. What began as trying to handle a sweet tooth emergency has turned into our family's top pick for homemade snacks during our movie sessions.

Ingredients

• Unwrapped caramels: Keep them at room temperature. Werther's soft ones work great because they've got just the right amount of chew and sweetness without being too hard.
• Milk chocolate chips: Go for a good brand since it's the main flavor. Brands like Guittard or Ghirardelli give you that smooth taste found in store-bought candy bars.
• Vegetable shortening: It helps the melted chocolate get really smooth and stick to the caramel the right way.
• Crispy rice cereal: Good old Rice Krispies give you that authentic snap. Make sure they aren't stale to get the best crunch.

Step-by-Step Instructions

Prepare the caramel base:

Grab two caramels and squish them together into a rectangle about half inch thick. They should be a bit warm so they're easier to shape. You can pop them in the microwave for five seconds if needed. The rectangle shape looks like the real candy bar and makes sure chocolate covers everything evenly.

Melt the chocolate:

Mix your chocolate chips with the shortening in a bowl. Melt them using a double boiler or your microwave at half power, making sure to stir often. You want the chocolate completely smooth. The shortening gives you that store-bought candy texture that breaks nicely but gets all melty in your mouth.

Create the crispy chocolate coating:

Dump the crispy cereal into your melted chocolate and mix until everything's coated. Every bit of cereal should get some chocolate love. This mix creates that awesome contrast between smooth chocolate and crunchy bits.

Coat the caramel:

Cover each caramel rectangle with your chocolate cereal mix. A fork works best because extra chocolate can drip off. Slide each piece across the bowl's edge to get rid of too much coating. Make sure the bottom gets fully covered while keeping the crispy texture on top.

Set and enjoy:

Put your candy creations on waxed paper and let them harden for one to two hours before eating. Don't rush this part if you want the right texture. The chocolate needs time to set up for that real candy bar feel.

Pin

Those Werther's soft caramels are really the magic ingredient here. After testing lots of different brands, I found these hit that perfect balance of chewiness and taste. My daughter now asks for these instead of cake every birthday, which all started by accident when I made them for her friends staying over three years back.

Storage Tips

These handmade candy treats keep really well at room temperature for about a week in a sealed container. If you want them to last longer, stick them in the fridge where they'll stay good for nearly three weeks. Just remember that cold storage makes the caramel harder, so let them sit out for around 15 minutes before you bite into one. Put waxed paper between layers if you need to stack them to stop them from getting stuck together.

Pin

Variations To Try

The standard recipe tastes amazing as is, but you can switch things up tons of ways. Try using dark chocolate instead of milk for a fancier flavor. White chocolate works great too, especially with a tiny bit of peppermint extract during Christmas time. For something extra special, drop some flaky sea salt on top while the chocolate's still wet. Another fun twist is mixing a spoonful of peanut butter into the caramel before adding the chocolate coating.

Serving Suggestions

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

FAQs About the Recipe

→ Which caramels should I pick for this?

We love using Werther's soft ones because they're just right, but honestly any soft caramels will do the trick.

→ Can I swap out the rice cereal?

Sure thing! Try puffed quinoa or any crunchy cereal you like for a different taste and texture.

→ What's the best way to melt chocolate?

Go slow! Use a double boiler or your microwave at half power. Keep stirring often so it doesn't burn or get lumpy.

→ How long can I keep these candies?

They'll stay fresh for about a week if you put them in an airtight container once they've fully hardened.

→ Any tips for flattening the caramels?

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