Homemade 100 Grand Candy

This homemade version of the iconic 100 Grand candy bar brings back nostalgic flavors with minimal effort. The combination of chewy caramel, smooth milk chocolate, and crispy rice cereal creates that satisfying texture and sweetness you remember from childhood, but with the pride of making it yourself.

I first made these when my neighborhood convenience store stopped carrying my favorite candy bar. What started as a desperate attempt to satisfy a craving has become our family's favorite homemade treat during movie nights.

Ingredients

• Unwrapped caramels: At room temperature. The Werther's soft caramels work beautifully here because they have the right balance of chew and sweetness without being too firm.
• Milk chocolate chips: Choose a quality brand as it forms the main flavor base. Ghirardelli or Guittard provide that smooth commercial candy bar taste.
• Vegetable shortening: This creates the silky texture in the melted chocolate and helps it coat the caramel properly.
• Crispy rice cereal: The classic Rice Krispies provide that authentic crunch. Make sure they're fresh for maximum crispiness.

Step-by-Step Instructions

Prepare the caramel base:

Take two caramels and flatten them together into a rectangle approximately half inch thick. The caramels should be slightly warm for easier manipulation. If needed, microwave them for just five seconds to soften. The rectangle shape mimics the classic candy bar profile and ensures even chocolate coverage.

Melt the chocolate:

Combine chocolate chips with vegetable shortening in a bowl. Melt using either a double boiler or microwave on half power, stirring frequently. The chocolate should be completely smooth with no lumps. The shortening creates that perfect commercial candy texture that snaps when bitten but melts in your mouth.

Create the crispy chocolate coating:

Add the crispy rice cereal to the melted chocolate mixture and stir thoroughly to combine. Make sure every piece of cereal gets coated completely. This mixture creates that signature textural contrast between smooth chocolate and crispy bits.

Coat the caramel:

Cover each caramel rectangle with the chocolate cereal mixture. Using a fork works best as it allows excess chocolate to drip off. Run each piece across the lip of the bowl to remove excess coating. The bottom should be fully covered with chocolate while maintaining the crispy texture on top.

Set and enjoy:

Transfer the coated candies to a sheet of waxed paper and allow them to firm up for one to two hours before serving. Patience is key for the perfect texture. The chocolate needs to fully set to deliver that authentic candy bar experience.

The Werther's soft caramels are truly the secret weapon in this recipe. After trying various brands, I discovered these provide the perfect balance of chew and flavor. My daughter now requests these every year for her birthday instead of cake, which started accidentally when I made them for her sleepover party three years ago.

Storage Tips

These homemade candy bars store beautifully at room temperature for up to a week when kept in an airtight container. For longer storage, place them in the refrigerator where they'll maintain their quality for up to three weeks. Just be aware that refrigeration makes the caramel slightly firmer, so you might want to let them sit at room temperature for about 15 minutes before enjoying. Layer them between sheets of waxed paper to prevent sticking if you need to stack them.

Variations To Try

The basic recipe is delicious as written, but there are endless ways to customize. Try dark chocolate instead of milk chocolate for a more sophisticated flavor profile. White chocolate works wonderfully too, especially when paired with a drop of peppermint extract during winter holidays. For extra decadence, sprinkle flaky sea salt on top while the chocolate is still wet. Another fun variation is adding a tablespoon of peanut butter to the caramel layer before covering with chocolate.

Serving Suggestions

These candy bars make an impressive addition to dessert platters at parties. Cut them into smaller pieces and serve alongside coffee for an after dinner treat. They also work beautifully on holiday cookie trays or packaged in decorative boxes for homemade gifts. For a truly indulgent dessert, chop them up and use as an ice cream topping or fold pieces into homemade vanilla ice cream before freezing.

Frequently Asked Questions

What type of caramel works best?

Werther’s soft caramels are recommended for their texture, but any soft caramel will work well.

Can I substitute the crispy rice cereal?

Yes, you can use puffed quinoa or another crunchy cereal for a unique twist.

How do I melt the chocolate properly?

Melt the chocolate slowly in a double boiler or microwave on half power, stirring frequently to avoid burning.

Can these be stored for later?

Yes, once fully set, store them in an airtight container at room temperature for up to a week.

What’s the easiest way to shape the caramels?

Flatten two caramels together with your hands. Slightly warming them in the microwave for 5 seconds can make this easier.