100 Grand Candy Bars Recipe: Easy Homemade Copycat

Question 1

What ingredients are needed for homemade 100 Grand candy bars?

Accepted Answer

To make homemade 100 Grand candy bars, gather these simple ingredients: 40 unwrapped soft caramels at room temperature (Werther’s soft caramels work best for easy molding), 12 oz milk chocolate chips, 1 teaspoon vegetable shortening, and 3/4 cup crispy rice cereal like Rice Krispies. This recipe yields about 20 candy bars and takes around 30 minutes plus setting time. No baking required—just melt, mold, and dip. Measure everything ahead to streamline assembly. If you prefer darker chocolate, swap milk chocolate chips for semi-sweet, but it alters the classic flavor slightly. Keep caramels soft by storing them properly before starting. These pantry staples recreate the crunchy, chewy original without fancy equipment.

Question 2

How do you prepare the caramel layer for a 100 Grand bars recipe?

Accepted Answer

Start by unwrapping all 40 caramels and letting them reach room temperature for pliability. Take two caramels at a time and press them together firmly into a rectangle about 1/2-inch thick and 2 inches long—this mimics the bar's core. If they resist sticking, microwave for 5 seconds to soften slightly, then reshape quickly before they harden. Repeat until you have 20 caramel pieces. Work in a warm kitchen to prevent cracking. This step takes 10-15 minutes and forms the chewy base that pairs perfectly with the cereal crunch. Pro tip: Dust your hands with powdered sugar if caramels get too sticky. Avoid over-microwaving to prevent chewiness loss.

Question 3

What's the best way to melt chocolate for coating 100 Grand candy bars?

Accepted Answer

For smooth chocolate coating on homemade 100 Grand bars, combine 12 oz milk chocolate chips with 1 teaspoon vegetable shortening in a heatproof bowl. Use a double boiler: simmer water in a pot, place bowl over it (no direct contact), and stir until melted—about 5-7 minutes. Or microwave at 50% power in 20-second bursts, stirring after each until fully smooth (total 2-3 minutes). The shortening prevents seizing and adds shine. Avoid high heat or water droplets, which cause graininess. Once melted, stir in 3/4 cup crispy rice cereal gently to keep it crunchy. Test a small batch first if new to melting. This method ensures even coverage without tempering hassle.

Question 4

How do you assemble homemade 100 Grand candy bars step by step?

Accepted Answer

After preparing caramel rectangles and melting the chocolate-cereal mix, dip each caramel piece fully into the coating using a fork—let excess drip off. Spoon extra mixture over the top and bottom for full coverage, then tap gently to remove air bubbles. Place on waxed or parchment paper-lined tray. Repeat for all 20 bars, spacing them apart. Let set at room temperature for 1-2 hours or chill in fridge for 20 minutes (avoid longer to prevent "bloom"). If chocolate thickens, re-warm gently. This no-bake assembly captures the bar's signature texture: soft caramel center, crispy rice bits, and snappy chocolate shell. Yields treats ready to eat or gift in under an hour active time.

Question 5

How should you store homemade 100 Grand candy bars?

Accepted Answer

Store your homemade 100 Grand candy bars in an airtight container in a cool, dry pantry spot away from heat— they'll stay fresh for up to 2 weeks. Layer with parchment paper to prevent sticking. For longer storage, freeze in a single layer first, then transfer to a freezer bag; they keep up to a year without losing quality. Thaw completely at room temperature (about 1 hour) before serving—microwaving makes them too soft. Avoid refrigeration long-term as it can cause sugar bloom (white spots, still safe to eat). Label containers with dates for easy tracking. This method preserves the caramel chew and chocolate snap, making them perfect for meal prep or holiday stashes.

Ingredients

Notes

Nutrition