Homemade 100 Grand Bars
Layers of melted chocolate, crunchy Rice Krispies, and smooth, sweet caramel all stacked together to form tasty Homemade 100 Grand Bars!
YOUR FAVORITE HOMEMADE CANDY BAR
Homemade 100 Grand Bars are an easy and delicious treat that is sure to be a hit with everyone! With only 6 ingredients, this no-bake treat requires little effort and time to make. The combination of chewy sweet caramel, crunchy Rice Krispies, and rich chocolate is a flavor explosion! Treat yourself or surprise your family and friends with these homemade bars – they’ll be begging you for more!
FREQUENTLY ASKED QUESTIONS:
Prepping the pan is essential. It helps make sure you can easily remove and cut the homemade 100 Grand Bars. Without the paper, especially the extra for the handles, it can be pretty hard to remove the bars.
I recommend using a microwave and heating the bits using short spurts and stirring in between each one. They can melt and you wouldn’t even know it until you stirred them so just do it little by little.
I highly suggest letting the homemade chocolate bars cool fully in the fridge. Because this is a no-bake recipe, it needs time to cool and set up. I know it can be hard because you want to sink your teeth in these bad boys, but trust me, letting them chill in the fridge makes cutting them so much easier. Also, wipe the blade in between cuts through the bars.
Yes. However, if you decide to make these in a 9×13-inch pan, you would definitely want to double the recipe.
When ready to store, place your bars in an airtight container with parchment paper between the layers of homemade bars for up to a week. Freeze the bars for up to 3 months in a freezer safe container. These are best kept chilled if in a warmer climate because they’ll melt.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- dark chocolate chips – If you don’t mind a sweeter bar, you can use milk chocolate or semi-sweet chocolate chips instead of dark chocolate when making these chocolate caramel bars.
- salted butter – it might seem weird to use salted butter but it really works here and it cuts a bit of the sweetness.
- Rice Krispies cereal – you don’t have to use the name brand cereal. The store brand works just fine!
- caramel bits – see my ingredient photo below. You will find these in bags in the baking aisle of your grocery store. If you can’t find these, just go with the wrapped caramel pieces. You’ll just have to individually unwrap all of them.
- heavy cream – heavy cream really works best here. Do not try to use 2%, skim milk or a milk substitute. It just won’t set up quite the same. You can use half & half or even whole milk. You need the fat here.
HOW TO MAKE HOMEMADE 100 GRAND BARS
Line a 9×9-inch baking pan with parchment paper. I find it easiest to spray the pan with nonstick spray first then put on the parchment paper since it will stick to it better. You can also use clips on the sides of the parchment paper to help hold it in and to keep the paper from folding inward.
Place 1 cup of the dark chocolate chips and ½ Tablespoon of salted butter in a medium-sized, microwave-safe bowl. Heat the mixture in 30 second intervals until the chocolate is fully melted. Stir after each heating because sometimes the chips won’t look melted but they will be once you stir them.
Add ½ cup of the Rice Krispies cereal and mix it in. Spread the mixture into the prepared baking pan. Place the pan in the refrigerator for at least 5 minutes or until it hardens.
In another medium-sized, microwave-safe bowl, heat the caramel bits and heavy cream for 30 seconds. Stir well and continue heating in 15-30 second increments, stirring between each one, until the caramel is fully melted and smooth.
Spread the liquid caramel over the chocolate layer, ensuring a ½ inch border of plain chocolate is left. Place the pan back in the refrigerator for at least 5 minutes or until the caramel firms up.
Heat the remaining 1 cup of dark chocolate chips with ⅓ Tablespoon of salted butter, the same as you did in the 2nd step above as directed above until smooth and creamy. Gently fold in the remaining ½ cup Rice Krispies cereal. Place dollops of the mixture all over the top of the caramel layer. Carefully even out the chocolate layer to cover the caramel and bottom chocolate layer evenly.
Return the pan to the refrigerator until completely hardened, about 1 hour. Cut into squares and serve chilled or at room temperature.
CRAVING MORE RECIPES?
Homemade 100 Grand Bars
Ingredients
- 2 cups dark chocolate chips, divided use
- 1 Tablespoon salted butter, divided use
- 1 cup Rice Krispies cereal, divided use
- 11 ounce bag caramel bits
- 2 Tablespoons heavy cream
Instructions
- Line a 9×9-inch baking pan with parchment paper. I find it easiest to spray the pan with nonstick spray first then put on the parchment paper since it will stick to it better. You can also use clips on the sides of the parchment paper to help hold it in and to keep the paper from folding inward.
- Place 1 cup of the dark chocolate chips and ½ Tablespoon of salted butter in a medium-sized, microwave-safe bowl. Heat the mixture in 30 second intervals until the chocolate is fully melted. Stir after each heating because sometimes the chips won’t look melted but they will be once you stir them.
- Add ½ cup of the Rice Krispies cereal and mix it in. Spread the mixture into the prepared baking pan. Place the pan in the refrigerator for at least 5 minutes or until it hardens.
- In another medium-sized, microwave-safe bowl, heat the caramel bits and heavy cream for 30 seconds. Stir well and continue heating in 15-30 second increments, stirring between each one, until the caramel is fully melted and smooth.
- Spread the liquid caramel over the chocolate layer, ensuring a ½ inch border of plain chocolate is left. Place the pan back in the refrigerator for at least 5 minutes or until the caramel firms up.
- Heat the remaining 1 cup of dark chocolate chips with ⅓ Tablespoon of salted butter, the same as you did in the 2nd step above as directed above until smooth and creamy.
- Gently fold in the remaining ½ cup Rice Krispies cereal.
- Place dollops of the mixture all over the top of the caramel layer. Carefully even out the chocolate layer to cover the caramel and bottom chocolate layer evenly.
- Return the pan to the refrigerator until completely hardened, about 1 hour. Cut into squares and serve chilled or at room temperature.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can use half and half or whole milk if needed.
- This recipe is best with dark chocolate but can be made with semi-sweet or milk chocolate chips.
- When using the microwave to melt bits, be sure to stir in between intervals.
- Chilling the bars before cutting helps make it easier.
- You can use any brand Rice Krispies.
- Lining the baking dish with parchment paper helps remove them later.
- Leave a 1/2 inch when spreading the caramel over the chocolate layer so it doesn’t spill everywhere.
- When spreading the chocolate and rice krispie mixture over the top of the caramel layer be sure to use a knife or spatula so it gets evenly distributed.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Can I use wax paper instead of parchment paper?
Sure, since you’re not baking this 🙂
Girl, stop it!! These are happening pronto!!
Lol! Hope you love them!