100 Homemade Grand Bars
- Place 1 cup of the dark chocolate chips and ½ tablespoon of the salted butter in a medium microwave-safe bowl, heat for 1 minute, stirring well.
- Continue heating for 15 seconds, stirring well between each heating until the chocolate is smooth and completely melted.
- Mix together ½ cup of the rice krispie cereal, then spread the mixture in the bottom of a 9×9-inch baking pan lined with parchment paper.
- Place the pan in the refrigerator for at least 5 minutes or until hardened.
- Heat caramel bits and heavy cream in a second medium microwave-safe bowl for 30 seconds, stirring well.
- Continue heating in 15-30 second increments, stirring in between, until caramel is smooth and completely melted.
- Spread the liquid caramel over the chocolate layer and gently spread it into an even layer. Leave about ½ inch at the edge of the chocolate so the caramel doesn’t spill over and under the chocolate.
- Return the pan to the refrigerator for at least 5 minutes or until the caramel has hardened.
- Heat remaining chocolate chips and butter as above until smooth and creamy.
- Gently add the remaining rice krispie cereal, then spoon the mixture over the top of the caramel layer.
- Carefully level the chocolate to form an even layer across the top of the caramel and the bottom layer of chocolate.
- Return to refrigerator until fully hardened, about 1 hour.
- Cut into squares and serve cold or at room temperature.
100 Homemade Grand Bars
Let me show you how to make Homemade 100 Grand Bars that are just as delicious as the store-bought version.
- Preparation time: 10 minutes
- Cooling time: 1 hour 10 minutes
- Time to cook: 0 minutes
- Total time: 1 hour twenty minutes
- It serves:sixteen
Ingredients
- 2 cups dark chocolate chips divided
- 1 Tablespoon salted butter divided
- 1 cup rice krispie cereal divided
- eleven oz bag of candy pieces
- 2 tablespoons thick cream
Instructions
- Place 1 cup of the dark chocolate chips and ½ tablespoon of the salted butter in a medium microwave-safe bowl, heat for 1 minute, stirring well.
- Continue heating for 15 seconds, stirring well between each heating until the chocolate is smooth and completely melted.
- Mix together ½ cup of the rice krispie cereal, then spread the mixture in the bottom of a 9×9-inch baking pan lined with parchment paper.
- Place the pan in the refrigerator for at least 5 minutes or until hardened.
- Heat caramel bits and heavy cream in a second medium microwave-safe bowl for 30 seconds, stirring well.
- Continue heating in 15-30 second increments, stirring in between, until caramel is smooth and completely melted.
- Spread the liquid caramel over the chocolate layer and gently spread it into an even layer. Leave about ½ inch at the edge of the chocolate so the caramel doesn’t spill over and under the chocolate.
- Return the pan to the refrigerator for at least 5 minutes or until the caramel has hardened.
- Heat remaining chocolate chips and butter as above until smooth and creamy.
- Gently add the remaining rice krispie cereal, then spoon the mixture over the top of the caramel layer.
- Carefully level the chocolate to form an even layer across the top of the caramel and the bottom layer of chocolate.
- Return to refrigerator until fully hardened, about 1 hour.
- Cut into squares and serve cold or at room temperature.
