This recipe is a healthier take on the classic 100 grand candy bars – one of my childhood favorites! They come together with just a few ingredients and are super easy to make! The center of the bars is a crunchy toffee filling that are then covered in chocolate. To die for!
I know typical 100 grand candy bars have a caramel center with a crunchy cereal coating. I tried making them that way and it was a little messy. So instead, I combined the caramel and crunchy components into the center – making them easier and sooo yummy!
Why you’ll love these 100 grand bars
- You only need a few ingredients
- They’re a healthier version of classic candy, made with wholesome ingredients
- They come together easily
- They’re crunchy, sweet, salty – everything you need!
Ingredients to make healthier 100 grand bars
- Crunchy cereal: I used brown rice cereal
- Chocolate: I used Hu Kitchen to keep this recipe refined sugar free. You can use the code
- “danishealthyeats” on their site for a discount!
- Canned coconut milk: Use fall-fat canned coconut milk as this creates the best result. You can sub regular cream.
- Maple syrup
- Coconut oil: You can sub vegan butter or ghee
- Vanilla extract & sea salt
how to make 100 grand bars
- Make the caramel by adding all of the ingredients besides the chocolate and cereal to a pan. Cook for 15-20 minutes until it reduces.
- Stir in the cereal. Press the mixture into a pan or mold. Let set up in the freezer.
- Melt the chocolate. Dip each bar in the chocolate, then return to the freezer for a few hours.
Storing leftover bars
Store leftover 100 grand bars in an air-tight container in the freezer. Should last a few weeks! (They’re so good ours have never lasted long enough to know exactly! Lol)
More copycat candy recipes to try
- Pecan twix bars (Vegan, gluten free)
- Healthy twix bites
- Healthier homemade payday bars
- Healthier vegan butterfingers
- Baby ruth protein bites
- Healthy vegan snickers cheesecake
Healthier 100 Grand Candy Bars
- 1 Can full-fat canned coconut milk
- 3/4 cup Maple syrup
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- pinch sea salt
- 3 cups brown rice cereal
- 2 cups chocolate chips
- Make the caramel by adding the maple syrup , coconut milk, coconut oil, vanilla & sea salt to a medium saucepan. Bring to a boil, whisking frequently. Once boiling, reduce the heat slightly to keep it at a simmer, stirring very often.
- let the mixture simmer for 15-20 minutes, whisking frequently, until it begins to reduce to a caramel-like consistency. Remove the pan from the heat.
- Stir in the brown rice cereal. If using a candy bar mold, divide the mixture amongst the mold. If using a pan (to cut into bars later) press the mixture into a parchment-lined bread loaf pan. Place the pan in the freezer for an hour or two to firm up completely.
- Once the bars are firm, remove from the mold or pan. If making them in a pan, let them sit out for a bit to thaw a little so they don't crack a bunch while cutting.
- Melt the chocolate in a large bowl. Line a cookie sheet with parchment paper. Dip each bar, then place on the cookie sheet. Return to the freezer for an hour or two to allow them to fully set up.
- Store them in an air-tight container in the freezer.