Decadent 100 Grand Candy Bars are the ultimate, no bake homemade treat! Layers of rich dark chocolate with crispy rice cereal sandwich a thick, velvety and gooey caramel layer for the ultimate indulgence.
Love all things caramel? Make sure to check out my Caramel Sauce, Caramel Cake and Caramel Apple Empanadas!
100 Grand Candy Bar Recipe
Do you remember 100 Grand Candy Bars? They came in the red packaging and were both crunchy and rich with a sticky sweet caramel center. I still pick those out of my kids Halloween buckets if I see them lol. Well today, we’re making a divine homemade version that captures all of the nostalgic aspects of those bars but makes them even better because they’re homemade!
These bars are truly the perfect blend of rich dark chocolate, gooey caramel and crispy rice cereal in every bite. These irresistible bars take hardly any time at all to make, are no bake and so, SO decadent.
A welcome addition to any gathering, this crowd-pleasing dessert is perfect for BBQs, holidays and any celebration in between. Elevate your dessert game with this homemade delight and satisfy your sweet tooth with every decadent bite.
Why You’ll Love This Recipe:
- Rich and Decadent. Rich dark chocolate and perfectly velvety caramel creates a decadent bar that no one will be able to resist.
- Just 5 Ingredients. This recipe is so easy to follow and calls for just 5 ingredients making it perfect for last minute parties and cravings.
- Versatile. These 100 Grand Bars are perfect for the holidays, a homemade gift or as a stunning addition to any dessert table.
Ingredients Needed
With just five ingredients, this 100 Grand Candy Bars recipe is almost too easy! There are three layers to this bar: crispy chocolate, caramel and another crispy chocolate layer. It’s super easy to make so read through the directions carefully and enjoy! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- dark chocolate chips – The star of the show, dark chocolate adds a rich and indulgent flavor to the bars. Substitute semi-sweet or milk chocolate chips if needed but be aware that the bars will be sweeter.
- salted butter – Creates a smoothness and richness to the chocolate layers.
- rice krispie cereal – Provides a delightful crispy texture that perfectly complements the creamy caramel center.
- caramel bits – Caramel bits melt faster and smoother than the squares but those will absolutely work in this recipe. You will just have to microwave for a bit longer.
- heavy cream – Creates a smooth and creamy caramel layer in the center of the bars. Also helps the caramel bits to melt evenly.
How To Make 100 Grand Candy Bars
- Prep. Line an 8 or 9-inch square baking dish with parchment paper and set aside.
- Chocolate Layer. Place 1 cup of chocolate chips and ½ tablespoon of butter in a microwave safe bowl. Heat for one minute at 50% power, stir. Continue heating in 15 seconds increments until the chocolate is fully melted and smooth. Stir in ½ cup of the rice krispie cereal. Spread in an even layer in the prepared dish and chill for 5 to 10 minutes or until firm.
- Caramel Layer. Combine the caramel bits and heavy cream in a microwave safe bowl. Microwave at 50% power for 30 seconds, stir. Continue heating in 15 seconds increments until the caramel is fully melted and smooth. Pour and spread into an even layer using a greased offset spatula or spoon leaving ½ an inch border along the edges. Chill for 5 to 10 minutes or until firm.
- Chocolate Layer. Repeat using instructions above and then spread over the firm caramel layer. Return to fridge and chill for at least one hour or until completely firm.
- Serve and Enjoy. Cut into small squares and serve chilled or at room temperature.
Storage Information
Store leftover bars in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper.
To freeze, layer in an airtight, freezer safe container, with parchment in between each layer. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Absolutely! While dark chocolate provides a richer chocolate flavor, you can substitute it with milk chocolate if you prefer a sweeter taste.
Sure can! Simply store in the refrigerator if planning to serve within the week or the freezer if you need to store for longer than one week. See storage information above and in the recipe card below for more information.
Mini chocolate chip or chopped nuts would be great in the chocolate layer or add a drizzle of white chocolate to the top of the bars for a pretty finish. A sprinkle of sea salt is always a good idea!
Make sure the bars are fully chilled. The bars had been sitting out for a few hours when photographed and you can see the chocolate is softening. Cut when really firm and clean the knife between cuts for clean edges.
Trish’s Tips and Tricks
- Add a sprinkle of sea salt to the top of the bars before the final chill to really enhance the chocolate flavor and balance the sweetness. You can also add it to the caramel layer if you prefer.
- Use a greased offset spatula or the back of a spoon to spread the layers evenly.
- To achieve clean and precise cuts, use a sharp knife dipped in hot water and wiped dry between each cut. This helps create clean edges and prevents the bars from sticking to the knife.
- Allow each layer to fully set and harden before adding the next one. This will ensure clean layers when you cut the bars.
More Homemade Candy Bars
- Snickers Bars
- Almond Joy Candy Bars
- Fantasy Bars
- Carmelitas
- Peanut Butter Candy Bars (PayDay Candy Bars)
How To Make 100 Grand Candy Bars
Homemade 100 Grand Candy Bars
Ingredients
Chocolate Layers
- 2 cups dark chocolate chips divided
- 1 tablespoon salted butter divided
- 1 cup rice krispie cereal divided
Caramel Layer
- 11 ounces caramel bits
- 2 tablespoons heavy cream
Instructions
- Line an 8 or 9-inch square baking dish with parchment paper and set aside.
First Chocolate Layer
- Place 1 cup of chocolate chips and ½ tablespoon of butter in a medium, microwave safe bowl. Heat for one minute at 50% power, stir. Continue heating in 15 seconds increments at 50% power, stirring well in between, until the chocolate is fully melted and smooth.
- Gently stir in ½ cup of the rice krispie cereal. Transfer mixture to the prepared dish and spread in an even layer. Place in the refrigerator for 5 to 10 minutes or until firm.
- In a small, microwave safe bowl, combine the caramel bits and heavy cream. Microwave at 50% power for 30 seconds, stir. Continue heating in 15 seconds increments at 50% power, stirring well in between, until the caramel is fully melted and smooth.
Caramel Layer
- Carefully pour the caramel over the hardened chocolate layer and spread into an even layer using a greased offset spatula or spoon leaving ½ an inch border along the edges. Return to the refrigerator for 5 to 10 minutes or until firm.
Second Chocolate Layer
- Heat the remaining 1 cup of chocolate chips and ½ tablespoon of butter in a medium, microwave safe bowl. Heat for one minute at 50% power, stir. Continue heating in 15 seconds increments at 50% power, stirring well in between, until the chocolate is fully melted and smooth.
- Gently stir in remaining ½ cup of the rice krispie cereal. Spread mixture carefully over the set caramel layer and spread in an even layer. Place in the refrigerator for one hour or until completely firm.
- Cut into small squares and serve chilled or at room temperature.
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