A Dairy-Free, Protein-Packed Treat
If you’ve ever craved the crunchy, chewy goodness of a 100 Grand bar but wanted a healthier, homemade option, this recipe is for you! Packed with a rich chocolate rice cereal crunch and a luscious coconut caramel filling, these bites offer a fun twist on the classic candy bar. Plus, they’re made with simple, wholesome ingredients, including a boost of protein.
Whether you’re making them for a holiday party or just to have on hand, these copycat bars bring all the nostalgic flavors without any of the extra processed ingredients!
Did You Know? The History of 100 Grand Bars
The 100 Grand bar was first introduced in 1966 by Nestlé, originally called the “$100,000 Bar.” Its name was inspired by the large cash prizes that were popular in advertising campaigns during that time. The bar quickly became a fan favorite for its unique combination of crunchy puffed rice and creamy caramel, all coated in rich milk chocolate. While the name eventually shortened to “100 Grand,” the iconic bar still delivers that same satisfying texture and taste that made it a hit more than 50 years ago!
Why You’ll Love This Recipe:
- Healthier twist: Made with coconut cream and maple syrup, these bites are a great alternative to store-bought candy.
- Protein boost: Thanks to the vanilla protein powder, these bites offer a little extra something to keep you going.
- Crispy, chewy goodness: The chocolate crunch from the rice cereal pairs perfectly with the smooth, sweet caramel center.
Ingredients
For the Crunchy Chocolate Layers (You’ll make this twice for the top and bottom layers):
- 1 cup chocolate chips (or any preferred chocolate)
- 4 tsp coconut oil
- 1 cup rice cereal (like Rice Krispies)
For the Caramel Filling:
- 2/3 of a can full-fat coconut cream
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 1/2 tsp salt
- 1/4 cup vanilla protein powder (added after cooking the caramel)
Instructions
Step 1: Make the Crunchy Chocolate Layers
- Melt the Chocolate: In a microwave-safe bowl or over a double boiler, melt half of the chocolate chips with 2 tsp of coconut oil. Stir until smooth.
- Add Rice Cereal: Once melted, fold in 1/2 cup of rice cereal until fully coated.
- Spread the Base Layer: I love using the mini muffin tin, but if you don’t have one: line a baking dish (8×8 works well) with parchment paper. Pour the chocolate rice cereal mixture into the dish, spreading it evenly to form the bottom layer. Place it in the fridge or freezer to set while you make the caramel filling.
Step 2: Prepare the Caramel Filling
- Make the Caramel Base: In a small saucepan, combine the coconut cream, coconut sugar, maple syrup, and salt. Bring the mixture to a gentle simmer over medium heat, stirring frequently.
- Cook the Caramel: Allow the caramel to simmer for about 20 minutes, stirring occasionally. The mixture will thicken and become a deeper golden color.
- Add Protein Powder: Once the caramel is finished cooking, remove it from the heat. Slowly whisk in the vanilla protein powder to avoid any clumping.
Step 3: Assemble the Bites
- Pour the Caramel: Once the bottom chocolate layer has set, pour the caramel over it, spreading it evenly. Pop it back into the freezer for about 10-15 minutes to firm up.
- Top with the Final Layer: Repeat the steps for the chocolate rice cereal layer using the remaining ingredients. Pour this mixture over the caramel layer, spreading it evenly.
Step 4: Chill and Enjoy
- Place the entire dish back into the freezer for at least 30 minutes, or until fully set.
- Cut into Bites: Once firm, remove from the freezer and cut into small squares or bites.
- Store: Keep these bites in an airtight container in the fridge for up to a week (if they last that long!) or in the freezer for longer storage.
Tips for Success:
Work Quickly with the Chocolate Layers: When you’re making the chocolate and rice cereal layers, make sure to work swiftly as the chocolate can begin to harden. Keep your ingredients measured and ready to go, so you can easily create both the top and bottom layers without a hitch.
Smooth Caramel Texture: To avoid clumps when adding the protein powder to the caramel, make sure the caramel has cooled slightly before whisking in the powder. If it’s too hot, the protein powder may not blend well. Adding it slowly and whisking gently will ensure a smooth, creamy caramel every time.
Press the Rice Cereal Layer Firmly: For that signature crunch, press the rice cereal into the chocolate layer firmly but not too hard, so it holds its shape but stays light and crispy. A silicone spatula or the back of a spoon works great for this!
Chill Between Layers: Let each layer set in the fridge or freezer for at least 15 minutes before adding the next. This helps the bars hold their shape and ensures clean, distinct layers when you slice them.
Storage: Keep these in the freezer for a quick grab-and-go treat. They’ll last up to two weeks in an airtight container.
Mold Matters: I love using a silicone mini muffin tin for perfectly portioned bites. You could also use a loaf pan lined with parchment paper for easy removal if you prefer bars.
Mini Muffin Tin
Non-stick & Easy to Release: flexible silicone cupcake tray has a non-stick surface
Easy to Clean & Dishwasher Safe: The non-stick surface of our muffin tins makes cleaning a breeze. Rinse with water or place in the dishwasher
Multifunction: These cupcake pans are perfect for muffins, cupcakes, egg muffins, pizza muffins, cheesecake, baked oatmeal, etc..
Recipe Variations
Here are two fun add-ins or variations to mix things up with your 100 Grand Bites:
1. Peanut Butter Crunch: For a nutty twist, add a layer of peanut butter between the chocolate and caramel layers. Simply spread about ¼ cup of creamy peanut butter on top of the bottom chocolate layer before adding the caramel. This gives a Reese’s-like flavor with an extra boost of protein and richness!
2. Dark Chocolate Sea Salt: Swap out the regular chocolate for dark chocolate (70% cacao or higher) and sprinkle a pinch of flaky sea salt on top of each bar. This variation adds a more intense chocolate flavor with a touch of savory to balance the sweetness, perfect for dark chocolate lovers!
Ingredients
For the Crunchy Chocolate Layers (You’ll make this twice for the top and bottom layers):
- 1 cup chocolate chips or any preferred chocolate
- 4 tsp coconut oil
- 1 cup rice cereal like Rice Krispies
For the Caramel Filling:
- 2/3 of a can full-fat coconut cream
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 1/2 tsp salt
- 1/4 cup vanilla protein powder added after cooking the caramel
Instructions
- 1. Make Chocolate Layer: Melt half the chocolate and coconut oil, then stir in half the rice cereal. Spread into a lined pan and chill for 15 minutes.
- 2. Make Caramel: Cook coconut cream, coconut sugar, maple syrup, and salt for 20 minutes. Remove from heat and whisk in vanilla protein powder.
- 3. Assemble Bars: Spread caramel over the chilled chocolate layer.
- 4. Top Layer: Melt the remaining chocolate and coconut oil, stir in the rest of the rice cereal, and spread over the caramel layer. Chill for 15-20 minutes.
- 5. Cut and Enjoy: Once set, cut into bars or bites and enjoy!
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