Caramel, chocolate, and crispy cereal make up these Homemade 100 Grand Candy Bars. These are so easy, you’ll want to keep all the ingredients on hand for when a craving hits!
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Making candy at home is actually a lot easier than you’d think! And fun, too – especially when you are making homemade Junior Mints, or these Cherry Nut Chocolates.
I have to confess that I’m not really a candy bar kind of person. I mean, I’ll have one every once in awhile, but they aren’t something I crave or go out of my way for.
Unless it’s a 100 grand candy bar. That is one candy bar that I have a hard time turning down.
But do you know what’s even better? Homemade 100 Grand Candy Bars.
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Yep, you can make these at home, and I dare say they are actually better. All it takes is a few ingredients, and not that much hands on time, even.
The hardest part is trying to keep your family from consuming them so fast that you can’t save any for later!
Ingredients
- Caramel: I used to always make these with the square Kraft caramels, but one time I tried the Werther’s soft caramels and I’ve never gone back. These caramels are not only softer and easier to work with, but I feel like they taste more like the center to a store bought 100 Grand. You can always try to use homemade caramel candy if you want to go all out.
- Chocolate Chips: I use chocolate chips for the outer chocolate, but if you have a chocolate you like better, you can use that.
- Shortening: The shortening will help with the consistency for the chocolate and make it more manageable for dipping.
- Crispy Rice Cereal: This is a cereal such as Rice Krispies – it creates that crispiness in the chocolate coating.
How to Make 100 Grand Candy Bars
1: Take 2 of your unwrapped caramels and mold them together into a rectangle that is about 1/2-inch thick. If they are not sticking together, you may just need to microwave them for 5 or less seconds. It doesn’t take long! Continue with the rest of the caramels.
2: Place your chocolate chips and shortening in a large bowl. Start microwaving the mixture in 15-30 second intervals at half power, stirring often. Alternately, you can do this in a double boiler.
3: Once the chocolate is melted, stir until smooth.
4: Pour in the cereal.
5: Mix until the cereal is completely coated. Take one of your molded caramels and dip it into the chocolate mixture. It’s a little messy, and you’ll have to make sure that some of the mixture covers the caramel. I like to do this with a fork.
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6: Take the dipped caramel and lightly drag it across the lip of the bowl to flatten the bottom as much as possible. Place the dipped caramel on a sheet of waxed paper. Repeat with the remaining caramel.
7: Let the candy sit until the chocolate is set before serving.
Tips and Tricks
Store the candy bars in a cool place. I like to put them in a container with a lid in the pantry.
Want to save some for later! They can be frozen for up to a year. Let them thaw at room temperature completely before serving.
More Caramel Favorites
Caramel BrowniesBaked Caramel PopcornCaramel Apple Dip
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