Homemade 100 Grand Bars are rich, no-bake candy bars made with layers of crispy chocolate and gooey caramel for an easy dessert that tastes even better than the classic candy bar!

If you love these Homemade 100 Grand Bars, you’ll love Crunchy Brownies because they have the same irresistible combination of rich chocolate flavor and crispy, crunchy texture in every bite!

Why you’ll love this recipe:

If you love the classic candy bar, these Homemade 100 Grand Bars are going to completely ruin the store-bought version for you — in the best way possible!

They have everything people love about a real 100 Grand bar: Rice Krispies crunch, thick gooey caramel, and rich milk chocolate layered together into the ultimate no-bake dessert. But somehow, homemade tastes even better.

Maybe it’s the extra caramel. Maybe it’s the thicker chocolate layers. Or maybe it’s just because fresh homemade desserts always win. Either way, these bars disappear fast!

Ingredients you’ll need:

Milk chocolate chips
Vegetable oil
Rice Krispie cereal
Kraft caramel bits
Heavy whipping cream

The best part is how unbelievably easy they are to make. There’s no baking, no candy thermometer, and no complicated candy-making process. You only need a few simple ingredients and about 15 minutes of prep. That’s it.

Honestly, once you make these at home, it’s hard to go back to buying candy bars from the checkout aisle.

The homemade version has a softer texture, richer flavor, and way more caramel in every bite. Store-bought candy bars can sometimes be thin or overly chewy, but these are thick, fresh, and perfectly gooey.

You also get to control the ingredients and customize them however you want. Add sea salt, use dark chocolate, make them extra thick — it’s completely up to you. And instead of buying a few individual candy bars, you get an entire pan of them for less money.

That alone is reason enough to make them!

How to make the best Homemade !00 Grand Bars:

Line a 8×8 or 9×9 baking pan with parchment paper, then set aside.
In a microwave safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Once melted, stir in the rice krispies, then pour half of the mixture into the bottom of your lined baking pan.
Spread into an even layer and transfer to the fridge for 10-15 minutes to harden the chocolate.
In another microwave safe bowl, combine the caramel bits and heavy whipping cream. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Pour the melted caramel on top of the chilled chocolate, then spread into an even layer.
Place dollops of the remaining chocolate and rice krispie mixture all over the top of the caramel layer, then carefully even out the chocolate layer to cover the caramel.
Return the pan to the refrigerator until completely hardened, about 1 hour. Cut into squares and serve chilled or at room temperature!

There’s a reason copycat candy bar recipes are so popular. They give you all the flavors you already love, but fresher, richer, and more homemade.

These Homemade 100 Grand Bars are proof that you don’t need complicated ingredients or baking skills to make an incredible dessert. Just a few ingredients, a little melting and layering, and suddenly you have thick, no-bake gooey candy bars that taste even better than the original!

That makes these perfect for summer when you don’t want to heat up the kitchen, but honestly, they’re just as good during the holidays too.

These bars are also great for sharing. Bring them to a holiday party, potluck, bake sale, or movie night and people will immediately ask for the recipe!

My top tips:

LINE YOUR PAN: Use parchment paper to fully line the baking pan, leaving extra overhang on the sides. This makes it easier to lift the candy bars out in one piece for neater slicing later on!
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. I also like adding vegetable oil to the chocolate to thin it out a little and make it a better consistency for coating. You could use coconut oil for a similar result.
CHILLING: You’ll want to chill the bottom layer of chocolate and rice krispies before adding the caramel layer. This ensures that the layers don’t mix together when you spread the melted caramel on top!
CARAMEL BITS: I like using Kraft caramel bits because they’re convenient and don’t require you to unwrap individual caramels. If you can’t find caramel bits, you can use 2 cups of soft baking caramels such as Kraft classic candy caramels or Werther’s soft caramels instead.
COOLING: If you’re impatient like me, you’re going to want to transfer your Homemade !00 Grand Bars into the fridge for 45 minutes to make the chocolate set up faster. You can let these set at room temperature, but it will take a few hours for the chocolate to fully set up.
LEFTOVERS: Once the chocolate has completely set, I like storing any leftovers in an airtight container or Ziploc bag at room temperature for up to 2 weeks. You can also store these in the refrigerator but will need to let them come to room temperature to soften the caramel layer before enjoying.

Looking for more chocolate and caramel treats? Check these out!

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