My dad brings 100 Grand Bars to work whenever a department processes 100,000 pounds of product. Don’t ask me what that means, because I don’t know. The details of my father’s job are beyond me. All I know is: bringing those candies in is a classic example of my father’s infamous sense of humor; it’s a cheese-tastic play on words.
One day, I realized how simple it would be to create a homemade version, a better one at that. 100 Grands are tasty, but they’ve got poor-quality caramel and a too-thin layer of chocolate. Smart Cookie can do better, my friends. So, I employed all the classic elements to create my own Homemade 100 Grand Bars.
See, I made this delicious thick and rich caramel filling then mixed in Rice Krispies to give it that crispy-crunchy element. The only problem was that the caramel made the Rice Krispies lose some of their crunch. But was this the end of the world? No sir. The Rice Krispies, although lacking in “Krispie,” still added bite, texture, and a little bit of perfectly contrasting saltiness.
One of the women my dad works with said these were “the best candies ever,” so it’s no worse for wear.
I employed super creamy, good-quality dulce de leche for the filling. That gum paste the original bars use pales in comparison. And you know I’ve got a nice thick suit of chocolate armor to hold all that liquid gold in. Is it a carbon-copy of a 100 Grand bar? Nah. Is it better? Hell yes!
A Few Tips Before You Get Cooking:
- If you want the Rice Krispies to stay crunchy, try this: leave the krispies out of the filling and freeze it. After you shape it into the logs, roll it in the krispies before covering in chocolate. I don’t know if this will help, but it’s worth a shot!
- Use dark chocolate if you prefer.
- Dulce de leche can be found either in the foreign food aisle, the baking aisle, or by the hot fudge in your grocery store. If you can’t find it, you can make it homemade.
- Regular caramel sauce WILL NOT work. It is too thin.
- 2 16-oz. jars dulce de leche (2 cups)
- 1/2 – 1 cup powdered sugar
- 2 cups Rice Krispies cereal
- 1/2 tsp. salt
- 6 4.4-oz. milk chocolate bars, chopped
- In a medium bowl, whisk together the dulce de leche, 1/2 cup powdered sugar, and salt until well-combined. It should be thick and kind of hard to stir. If it seems thin, add more sugar. Fold in the Rice Krispies. Cover and freeze until firm, at least 30 minutes.
- Line two baking sheets with waxed paper or parchment paper. Set aside.
- Once filling is firm, put the chopped chocolate into a large microwaveable bowl. Cook on high for 30 second intervals until completely melted and smooth, stirring well in between so it doesn’t burn.
- Form filling into 2-inch logs with your hands. If they get sticky, cover your hands in powdered sugar. If they soften up too much to dip/cover in chocolate, put them back into the freezer.
- Dip logs into melted chocolate or use a spoon to pour it on so they’re completely covered. Place on lined baking sheets and refrigerate until firm. Enjoy!