Why You’ll Love This 100 Grand Candy Bars Recipe
Author: Sage Martinez
If you want a quick, no-bake sweet that tastes like the classic candy bar but is made at home, this 100 Grand Candy Bars Recipe is perfect. It blends chewy caramel, crispy cereal crunch, and a smooth chocolate coating for a snack that disappears fast. The recipe is approachable for busy home cooks, college students, and anyone who values fast, no-oven treats.
H3 Ease of preparation
This 100 Grand Candy Bars Recipe is simple: press caramels into rectangles, melt chocolate with a little shortening, coat the caramel pieces with a chocolate-cereal mix, and let them set. Prep time is about 20 minutes and total time is roughly 25 minutes, so you can have fresh candy bars in under half an hour. No baking, no special equipment, just a microwave or a double boiler and a bowl.
H3 Health benefits
While these are treats, portion control and homemade preparation let you manage ingredients and portions. The recipe provides predictable nutrition per bar so you can plan treats into a balanced day. Choosing soft caramels and using just a teaspoon of shortening keeps the recipe simple and avoids extra saturated fat when compared to some store-bought alternatives.
H3 Versatility
This 100 Grand Candy Bars Recipe adapts to different preferences: switch chocolate types, try refined coconut oil instead of shortening, or adjust cereal amounts for more crunch. It fits well into party trays, lunchbox treats, or quick gifts. The simple method is easy for kids and beginners to follow.
H3 Distinctive flavor
What makes this homemade 100 Grand Candy Bars Recipe stand out is the contrast of chewy caramel and crispy rice cereal under a glossy chocolate shell. The combination delivers textural contrast and a classic candy flavor without preservatives. That homemade touch also means you can tweak the sweetness and crunch to your taste.
Jump to:
- Why You’ll Love This 100 Grand Candy Bars Recipe
- H3 Ease of preparation
- H3 Health benefits
- H3 Versatility
- H3 Distinctive flavor
- Essential Ingredients for 100 Grand Candy Bars Recipe
- How to Prepare the Perfect 100 Grand Candy Bars Recipe: Step-by-Step Guide
- Tips inside the steps
- Dietary Substitutions to Customize Your 100 Grand Candy Bars Recipe
- Protein and Main Component Alternatives
- Vegetable, Sauce, and Seasoning Modifications
- Mastering 100 Grand Candy Bars Recipe: Advanced Tips and Variations
- Pro cooking techniques
- Flavor variations
- Presentation tips
- Make-ahead options
- How to Store 100 Grand Candy Bars Recipe: Best Practices
- Refrigeration
- Freezing
- Reheating and serving
- Meal prep considerations
- Nutritional Information
- FAQs: Frequently Asked Questions About 100 Grand Candy Bars Recipe
- What ingredients do I need for homemade 100 Grand candy bars?
- How do I soften caramels for 100 Grand candy bars recipe?
- Why use vegetable shortening in homemade 100 Grand bars?
- Can I make 100 Grand candy bars without a microwave?
- How do I store homemade 100 Grand candy bars?
- 100 Grand Candy Bars Recipe
- Ingredients
- Instructions
- Last Step:
- Notes
- Nutrition
- Did you make this recipe?
Essential Ingredients for 100 Grand Candy Bars Recipe
Below is the complete, structured ingredients list for this 100 Grand Candy Bars Recipe. Each line shows the precise measurement followed by the ingredient name.
- 40 unwrapped caramels at room temperature (preferably soft caramel) – forms the chewy centers; soft caramels are easier to press together into rectangles.
- 12 ounces milk chocolate chips – melts to create the outer chocolate coating.
- 1 teaspoon vegetable shortening – thins and smooths the melted chocolate for easy dipping and a glossy finish.
- 3/4 cup crispy rice cereal – adds the signature crunch when mixed into the chocolate.
Special Dietary Options:
- Vegan: Use 40 unwrapped vegan soft caramels and dairy-free chocolate chips; swap vegetable shortening for refined coconut oil if needed.
- Gluten-free: Ensure the crispy rice cereal is certified gluten-free; most rice cereals are gluten-free but check labels.
- Low-calorie: Use small caramels or portion smaller bars; choose reduced-sugar or dark chocolate with a higher cocoa percentage to lower sugar per serving.
How to Prepare the Perfect 100 Grand Candy Bars Recipe: Step-by-Step Guide
This step-by-step section walks you through the full process for the 100 Grand Candy Bars Recipe. Timings and practical tips are included. If you prefer to avoid a microwave, each step mentions a double boiler alternative.
Prep time: 20 minutes Cook time: 5 minutes Total time: 25 minutes
First Step: Mise en place and caramel shaping
Unwrap 40 soft caramels and let them sit at room temperature for a few minutes if they feel cold. Working two at a time, press two caramels together into a rectangle about half an inch thick. If the pieces do not stick easily, soften them by microwaving for about 5 seconds; test one pair first so you do not melt them too much. Repeat until you have formed all caramel rectangles and set them aside on a sheet of waxed paper or parchment.
Second Step: Prepare your chocolate coating
In a heat-safe bowl, combine 12 ounces milk chocolate chips with 1 teaspoon vegetable shortening. Melt the mixture using a double boiler or microwave on half power. If using the microwave, heat in 20 to 30 second intervals, stirring well after each interval until smooth. For double boiler method: fill a saucepan with 1 to 2 inches of water, bring to a gentle simmer, then place the bowl over the pot and stir until chocolate and shortening are melted and glossy, about 5 minutes. The shortening helps thin the chocolate so the cereal and chocolate cling evenly to the caramels.
Third Step: Mix in the crispy rice
Stir 3/4 cup crispy rice cereal into the melted chocolate until every bite of cereal is coated. The cereal will cool the chocolate slightly and add texture. Work quickly while the chocolate is still pourable so the cereal distributes evenly.
Fourth Step: Dip the caramel rectangles
Using a fork, dip each caramel rectangle into the chocolate-and-cereal mixture. Try to cover the bottom and sides as much as possible for an even coating. After dipping, tap or slide the fork across the edge of the bowl to remove excess coating and prevent large drips. Place each coated candy on a sheet of waxed paper. If some caramels stick to the fork, a small offset spatula or two forks can help slide them off cleanly.
Fifth Step: Set and chill
Let the coated bars set at room temperature until the coating hardens, about 1 to 2 hours. For a faster set, place the tray in the refrigerator for 10 to 20 minutes, but avoid prolonged refrigeration which can soften the caramel.
Final Step: Serve and portion
After coating has fully set, serve immediately or transfer to an airtight container. If making ahead, layer pieces between parchment paper to prevent sticking. Each bar is about one serving; the recipe yields many bars depending on how large you press your caramel rectangles. For gifting, wrap individual bars in cellophane bags and tie with ribbon.
Tips inside the steps
- If caramels feel too firm to press together, heat for only 3-5 seconds at a time; overheating can make caramels gummy.
- Work in small batches when dipping so the chocolate stays molten and pourable.
- Want extra shine? After the chocolate cools but before it fully sets, you can lightly brush with a thin swipe of warmed neutral oil for an extra glossy finish.
Dietary Substitutions to Customize Your 100 Grand Candy Bars Recipe
Protein and Main Component Alternatives
While this recipe centers on caramel and chocolate, you can swap core components to suit diets or ingredient availability. Here are practical substitutions and why they work:
- Vegan caramel alternative: Use plant-based caramels made from coconut milk and cane sugar. These mimic the chewy texture without dairy.
- Dairy-free chocolate: Swap milk chocolate chips for vegan chocolate chips or dark chocolate chips labeled dairy-free. This keeps the shell tasty while removing milk ingredients.
- Lower-fat option: Reduce the amount of chocolate coating slightly or choose a higher-cocoa dark chocolate; pair with smaller bars to lower per-serving fat and calories.
- Shortening swap: Refined coconut oil works similarly to vegetable shortening, thinning the chocolate and giving a glossy finish. Use equal amounts when substituting.
Vegetable, Sauce, and Seasoning Modifications
Although this is a candy recipe, small tweaks can change texture and flavor:
- Crunch swaps: Replace crispy rice cereal with puffed quinoa or chopped toasted nuts for extra protein and a different crunch profile. For gluten-free swaps, use certified gluten-free puffed rice.
- Flavor boosts: Add a pinch of flaky sea salt to the top after dipping for a sweet-salty contrast. Cinnamon or orange zest can be mixed into the melted chocolate for a seasonal twist.
- Sweetness control: Mix in a small amount of cocoa nibs or finely chopped dark chocolate into the cereal-chocolate mix to reduce perceived sweetness while adding crunch.
Mastering 100 Grand Candy Bars Recipe: Advanced Tips and Variations
Once you’ve made the basic 100 Grand Candy Bars Recipe a few times, these expert moves and variations can help you refine texture, presentation, and flavor.
Pro cooking techniques
- Temper the chocolate for the best snap and shine: If you want professional-looking bars, temper your chocolate by carefully cooling and reheating to stable crystalline temperatures. This adds a crisp snap and reduces bloom over time.
- Control humidity: Work in a cool, dry environment to prevent chocolate from blooming or sticking. If your kitchen is humid, chill dipped bars briefly in the fridge to set the chocolate faster.
- Use a dipping fork or two-pronged floss pick: These tools help you drop bars cleanly into chocolate and slide them off the fork without marring the finish.
Flavor variations
- Peanut butter twist: Spread a thin layer of peanut butter between two caramels before pressing together for a nutty version that echoes some candy bar classics.
- Chocolate types: Try semisweet or dark chocolate for a less sweet finish, or white chocolate for a sweeter, contrasting look. Mix chips for marbling effects.
- Candy inclusions: After dipping, press a few chopped toasted almonds, toffee bits, or mini chocolate chips onto the still-wet shell for texture and visual appeal.
Presentation tips
- Make uniform sizes: Use a ruler and a bench scraper to cut a thin slab of pressed caramel to consistent sizes for neat, gift-worthy bars.
- Decorative drizzle: Once coated, drizzle contrasting melted chocolate over the top using a piping bag or fork for an attractive finish.
- Packaging: Layer bars between parchment in a box or wrap individually for gifting. Attach a small label with ingredients for parties or bake sales.
Make-ahead options
- Freeze for long-term storage: Place bars on a tray, freeze until firm, then pack in freezer bags. Thaw at room temperature for 30 minutes before serving.
- Prep partially ahead: Press and shape caramel rectangles up to 24 hours in advance and keep covered at room temperature; dip when ready to serve for the freshest coating.
Pro tip: Use soft caramels and a touch of shortening in the chocolate for smooth, glossy coatings that make your homemade candy look like it came from a candy shop.
How to Store 100 Grand Candy Bars Recipe: Best Practices
Keeping your homemade 100 Grand Candy Bars Recipe fresh requires the right storage method. Here are recommended approaches for short-term and long-term storage.
Refrigeration
Short-term storage at room temperature is usually best. Store bars in an airtight container in a cool pantry for 1 to 2 weeks. If your home is warm, you can refrigerate briefly, but be aware refrigeration can soften caramel slightly. Layer bars with parchment paper to keep them from sticking together.
Freezing
For long-term storage, freeze bars in a single layer on a tray until firm, then transfer to a labeled freezer bag or airtight container. Properly sealed, they can last up to 12 months. Thaw completely at room temperature before enjoying to restore the intended texture.
Reheating and serving
To refresh slightly chilled bars, leave at room temperature for 20 to 30 minutes. Avoid microwaving whole bars which may over-soften a caramel center. For slightly firmer chocolate, chill briefly in the fridge for 5 to 10 minutes, then serve.
Meal prep considerations
When making a batch for gift-giving or parties, package bars in small boxes lined with parchment. If transporting, freeze overnight and allow to thaw in a cooler during transit. These techniques help maintain the chew-and-crunch signature of the dessert.
Nutritional Information
Here is the per-bar nutrition breakdown provided for this 100 Grand Candy Bars Recipe. Use this table to plan portions and inform guests:
| Nutrient | Amount per bar |
|---|---|
| Calories | 143 |
| Carbohydrates | 22 grams |
| Protein | 2 grams |
| Fat | 6 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 2 milligrams |
| Sodium | 51 milligrams |
| Sugar | 17 grams |
| Fiber | 0 grams |
FAQs: Frequently Asked Questions About 100 Grand Candy Bars Recipe
What ingredients do I need for homemade 100 Grand candy bars?
To make homemade 100 Grand candy bars, gather these simple ingredients: 14 ounces of unwrapped soft caramels (about one bag), 3 cups of crispy rice cereal, 12 ounces of milk chocolate chips, and 2 tablespoons of vegetable shortening. The caramels form the chewy base, mixed with cereal for crunch, then coated in melted chocolate. This yields about 12-16 bars depending on size. Measure everything ahead to streamline prep. No special equipment needed beyond a microwave-safe bowl and parchment paper for lining a pan. These pantry staples mimic the original candy’s texture—chewy caramel, crispy bits, and smooth chocolate shell—in under 30 minutes of active time. Double the recipe for parties.
How do I soften caramels for 100 Grand candy bars recipe?
Softening caramels makes them easy to mold into bars. Unwrap 14 ounces of soft caramels and place them in a microwave-safe bowl. Heat on high for 5-10 seconds at a time, stirring after each burst, until pliable but not fully melted—aim for a dough-like consistency. This takes about 20-30 seconds total. Avoid overheating to prevent a rubbery texture. Once soft, quickly stir in 3 cups of crispy rice cereal until evenly coated. Press the mixture firmly into a parchment-lined 8×8-inch pan. If no microwave, use a double boiler over low heat, stirring constantly for 2-3 minutes. Let cool slightly before cutting into bars. This step ensures the perfect chew without sticking.
Why use vegetable shortening in homemade 100 Grand bars?
Vegetable shortening thins the melted chocolate for smooth dipping and prevents it from seizing or hardening too fast. Mix 2 tablespoons with 12 ounces of milk chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring until glossy and pourable. Without it, chocolate can become thick and grainy, making coating messy. Shortening also adds stability, so bars hold shape at room temperature. It’s neutral in flavor, unlike butter which might alter taste. For best results, use refined coconut oil as a substitute if preferred. Dip chilled caramel-cereal bars into the mixture, tap off excess, and place on parchment. This pro tip gives professional results—shiny, snappy chocolate every time.
Can I make 100 Grand candy bars without a microwave?
Yes, skip the microwave using a double boiler. Fill the bottom pot with 1-2 inches of water, bring to a simmer, and place a heat-safe bowl on top with chocolate chips and shortening. Stir constantly over low heat until melted, about 5-7 minutes. For caramels, the same method softens them in 2-3 minutes. This stovetop approach offers precise control, reducing burn risk. Once ready, mix cereal into softened caramels, form bars, chill 10 minutes, then dip in chocolate. Total time remains under 45 minutes. Store in an airtight container. Perfect for kitchens without microwaves—same crispy, chewy results as the original candy bar.
How do I store homemade 100 Grand candy bars?
Store homemade 100 Grand bars in an airtight container at room temperature in a cool pantry spot, where they stay fresh for 1-2 weeks. Layer with parchment to prevent sticking. For longer storage, freeze in a single layer on a tray first, then transfer to a freezer bag—they last up to 12 months without losing crunch. Thaw at room temp for 30 minutes before eating. Avoid humid areas to keep chocolate from blooming (white spots). Refrigeration softens caramel too much, so skip it. These tips maintain the bar’s signature texture: chewy center, crisp cereal, and firm coating. Great for gifting—package in cellophane bags for holidays.
100 Grand Candy Bars Recipe
🍫 Recreate the classic 100 Grand candy bar at home with this simple recipe that delivers the perfect combination of chewy caramel, crispy rice, and smooth milk chocolate
💰 Save money while enjoying the nostalgic taste of your favorite candy bar made fresh in your own kitchen with just a few simple ingredients
- Total Time: 2 hours
- Yield: 20 candy bars 1x
Ingredients
40 unwrapped caramels for chewy centers
12 ounces milk chocolate chips for outer coating
1 teaspoon vegetable shortening for smoothing chocolate
3/4 cup crispy rice cereal for crunch
Instructions
1-First Step: Mise en place and caramel shaping Unwrap 40 soft caramels and let them sit at room temperature for a few minutes if they feel cold. Working two at a time, press two caramels together into a rectangle about half an inch thick. If the pieces do not stick easily, soften them by microwaving for about 5 seconds; test one pair first so you do not melt them too much. Repeat until you have formed all caramel rectangles and set them aside on a sheet of waxed paper or parchment.
2-Second Step: Prepare your chocolate coating In a heat-safe bowl, combine 12 ounces milk chocolate chips with 1 teaspoon vegetable shortening. Melt the mixture using a double boiler or microwave on half power. If using the microwave, heat in 20 to 30 second intervals, stirring well after each interval until smooth. For double boiler method: fill a saucepan with 1 to 2 inches of water, bring to a gentle simmer, then place the bowl over the pot and stir until chocolate and shortening are melted and glossy, about 5 minutes. The shortening helps thin the chocolate so the cereal and chocolate cling evenly to the caramels.
3-Third Step: Mix in the crispy rice Stir 3/4 cup crispy rice cereal into the melted chocolate until every bite of cereal is coated. The cereal will cool the chocolate slightly and add texture. Work quickly while the chocolate is still pourable so the cereal distributes evenly.
4-Fourth Step: Dip the caramel rectangles Using a fork, dip each caramel rectangle into the chocolate-and-cereal mixture. Try to cover the bottom and sides as much as possible for an even coating. After dipping, tap or slide the fork across the edge of the bowl to remove excess coating and prevent large drips. Place each coated candy on a sheet of waxed paper. If some caramels stick to the fork, a small offset spatula or two forks can help slide them off cleanly.
5-Fifth Step: Set and chill Let the coated bars set at room temperature until the coating hardens, about 1 to 2 hours. For a faster set, place the tray in the refrigerator for 10 to 20 minutes, but avoid prolonged refrigeration which can soften the caramel.
6-Final Step: Serve and portion After coating has fully set, serve immediately or transfer to an airtight container. If making ahead, layer pieces between parchment paper to prevent sticking. Each bar is about one serving; the recipe yields many bars depending on how large you press your caramel rectangles. For gifting, wrap individual bars in cellophane bags and tie with ribbon.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Soft caramels are easier to work with – if they’re too hard, microwave for 5 seconds to soften
🍫 The vegetable shortening helps with chocolate consistency for easier dipping
❄️ For long-term storage, these candy bars can be frozen for up to one year
- Prep Time: 20 minutes
- Setting time: 1 hour 35 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 candy bar
- Calories: 143
- Sugar: 17 g
- Sodium: 51 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 2 mg
