100 Grand Bars

Creamy chocolate, chewy caramel, and crispy cocoa rice make an irresistible combination.

SUPPLIES

A small saucepan

A thermometer

A cutting board or baking sheet

Some parchment paper

A microwave-safe bowl

A couple of precision dipping tools

INGREDIENTS

¼ cup of butter

200g of sweetened condensed milk

15 caramels

1 cup of chocolate

1/3 cup of Cocoa Crispies cereal

DIRECTIONS

In a small pan over medium heat, add the butter and sweetened condensed milk

Stir until the butter has melted.

Add the caramels and turn the heat to medium low.

Stir this continuously, so the caramels don’t burn.

Insert a candy thermometer and cook until the caramel reaches 242F.

Pour the caramel into some jars and let it come to room temperature.

Once it’s cooled, take some caramel and form it into a small rectangle. Continue until you have as many as you’d like.

Temper the chocolate and mix in the cereal.

Dunk a piece of caramel in the chocolate and coat it completely, then place it on a lined cutting board.

Add some chocolate-covered cereal to the top of the caramel.

Sprinkle some dry crispies as a topping.

Continue this with the rest of the caramels, then leave them to set.