100000 GRAND CANDY BAR RECIPES

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100 GRAND CHOCOLATE BAR RECIPE | TOP SECRET RECIPES



100 Grand Chocolate Bar Recipe | Top Secret Recipes image

Nestle is the world's largest packaged food manufacturer, coffee roaster, and chocolate maker. It is the largest single company in Switzerland today, but Nestle derives only 2 percent of its revenue from its home country. The company is quite diverse. Nestle's product lines include beverages and drinks, chocolate and candy, dairy products, and frozen foods. The company also operates more than thirty Stouffer Hotels and owns 25 percent of the French cosmetics giant L'Oreal. In the United States, where the company is called Nestle USA, it ranks third behind Mars, Inc., and Hershey in chocolate sales. This candy bar was introduced in 1966 as the $100,000 Bar, then its name was changed to 100 Grand Bar in 1985. Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 35 minutes0S

Prep Time 17 minutes30S

Cook Time 17 minutes30S

Number Of Ingredients 3

Nutrition Facts : Calories 201 calories

HOMEMADE 100 GRAND BARS | GOOD LIFE EATS



Homemade 100 Grand Bars | Good Life Eats image

These Milk Chocolate Caramel Crunch Bars are like Homemade 100 Grand Bars, but even better! Chewy, homemade, salted caramel is covered crispy milk chocolate. They make a great addition to your holiday candy making plans!

Provided by Katie

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 36

Number Of Ingredients 9

1 cup Heavy Cream
5 tablespoons Unsalted Butter, cut into pieces
1 1/2 teaspoons Sea Salt
1 1/2 cups Granulated Sugar
1/4 cup Light Corn Syrup
1/4 cup Water
2 teaspoons Vanilla Extract
1 1/2 cups Rice Crispies
16 ounces Milk Chocolate

Steps:

  • Line bottom and sides of an 9-inch square baking pan with parchment paper. (Related: Kitchen Tip: Lining Pans with Parchment)
  • Bring cream, butter, and salt to a boil in a small saucepan, then remove from heat and set aside.
  • Combine sugar, corn syrup, and water in a 4-quart heavy saucepan.
  • Boil, without stirring but gently swirling pan, until mixture is a light golden caramel and sugar is dissolved.
  • Carefully the cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.* (see note below regarding altitude)
  • Remove from heat and stir in the vanilla extract.
  • Let cool slightly while you prepare the chocolate. It should still be pourable for assembly. If it has cooled too much that it is no longer pourable, then slightly rewarm over low heat.
  • Place a medium saucepan filled about half way with water over medium-low heat on your stove. Allow the water to come to a simmer.
  • Add the chocolate to a heat-proof bowl (or the top portion of a double boiler if you have one), and place the bowl on top of the saucepan. 
  • Turn the heat under the pan off.
  • Let the chocolate sit in the bowl over the saucepan of hot water until in begins to melt around the edges.
  • Then, stir the chocolate until smooth, while monitoring the temperature using a candy thermometer.
  • Tempered chocolate will quickly solidify as it cools, so you'll need to move as quickly as possible.
  • You can tell that it has gotten too cool by its appearance, which will become matte and thicker when you stir it. 
  • If the chocolate gets too cool, just gently rewarm it to the appropriate temperature. 
  • Make sure to stir and scrap up the sides and bottom of the bowl and mix the chocolate throughout.
  • Once rewarmed, remove the chocolate from the heat and keep stirring to evenly distribute the heat.
  • Pour half of the melted milk chocolate in the prepared parchment lined pan.
  • Spread the chocolate into a smooth, even layer.
  • Sprinkle 3/4 cup of the rice crispies evenly over the chocolate.
  • Pour the caramel evenly over this layer.
  • Then, sprinkle the remaining 3/4 cup of rice crispies over the caramel layer.
  • Pour and spread the remaining milk chocolate on top.
  • Allow the mixture to cool until it has completely hardened. This will take several hours, so it is best prepared the day before you plan to cut and serve.
  • Once cool, cut into 1.5 inch x 1.5 inch squares.

Nutrition Facts : Calories 148 calories, CarbohydrateContent 19 grams carbohydrates, CholesterolContent 15 milligrams cholesterol, FatContent 8 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 108 grams sodium, SugarContent 17 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat

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Jun 28, 2012 · Here’s a fun-size or trial-size wrapper from this period: Nestle – $100,000 Bar – 10-cent trial size candy bar wrapper – 1981. The next overhaul came with the $100,000 name itself, likely in 1985 or 1986, when it took on the slang for one-hundred-thousand dollars, and became 100 Grand. Here’s my earliest example of a wrapper sporting ...
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This candy bar was introduced in 1966 as the $100,000 Bar, then its name was changed to 100 Grand Bar in 1985. Source: More Top Secret Recipes by Todd Wilbur. Add to cart
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100 GRAND BAR - SNACK HISTORY
Aug 20, 2021 · 100 Grand Bar. The 100 Grand Bar is a candy bar made from chocolate, caramel and crisped rice. The 100 Grand Bar was formerly called the $100,000 Bar before it adopted the newer moniker. The 100 Grand Bar was spoken verbally as the “Hundred Thousand Dollar Bar” before the 100 Grand Bar name took hold.
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From msn.com
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