homemade candy 100 grand bars

100 Grand Bars (Gluten and Dairy Free!)

Prep Time: 20 mins Chill Time: 1 hr Yield: 12 bars

Gluten Free | Dairy Free | Egg Free | Vegan

These homemade copycat 100 Grand Bars are both gluten and dairy free, but you won’t notice the difference! A smooth caramel center is sandwiched by two layers of creamy chocolate with crisped rice.

gluten and dairy free copycat 100 grand bars on a wood block with rice crisps

These copycat 100 Grand bars are deceivingly easy to make! The chocolate layers are just melted chocolate mixed with crisped rice, and the dairy free caramel is easy to make too! No need for a candy thermometer- everyone can make this smooth and velvety caramel right at home with no special equipment or gadgets required.

Happy candy making!

Want more copycat candy recipes?

copycat 100 grand bars with one on its side to show the different layers in the candy bar
top view of healthy 100 grand bars

Ingredients in Copycat 100 Grand Bars:

Chocolate Chips- use you’re favorite kind.

Crisped Rice- actual Rice Crispy’s are NOT gluten free. They contain barley malt in them which is a derivative of wheat. Many off brand Rice Crispy cereal is gluten free, so make sure to check if gluten free.

Dairy Free Butter- my favorite is Country Crock Plant Butter.

Brown Sugar

Coconut Milk- after making the caramel, there is no coconut taste.

Vanilla

Salt

100 grand bars cut up to show the different layers
healthy gluten and dairy free 100 grand bars on a wooden block with rice crisps and chocolate chips

Tools needed to make Copycat 100 Grand Bars:

100 grand bars made with no gluten and no dairy
homemade copycat 100 grand bars

How to make Dairy and Gluten Free Copycat 100 Grand Bars:

Make the crispy chocolate layer: Melt half of the chocolate by your preferred method. Fold in half of the crisped rice. Transfer to a parchment lined 8×8 pan, spreading into an even layer. Chill until set.

Make the caramel layer: While the crispy chocolate layer is setting, combine the butter, brown sugar and coconut milk in a sauce pan. Bring to a boil over medium heat. Boil for 10-15 minutes, or until the edges of the caramel start to pull away from the sides of the pan. Take off heat and stir in the vanilla and salt. Let cool slightly, about 3-5 minutes. Pour over the chocolate layer and spread into an even layer. Chill until set.

Make the other crispy chocolate layer: Melt the rest of the chocolate by your preferred method. Fold in the remaining crisped rice. Transfer to the pan and spread into an even layer. Freeze until set.

Cut and enjoy: Once set, cut into bars and enjoy!

How to make 100 Grand Bars:

How to store 100 Grand Bars:

These bars are best stored in the refrigerator or freezer. I love storing them in the freezer, that way I can enjoy them at any time. I just let sit at room temperature for a few minutes and then enjoy!

Want to save this recipe for later? Pin it to your favorite recipe board!

(Just hover over the image for the pin button to save to Pinterest)

pinterest pin for gluten and dairy free homemade copycat 100 grand bars

Craving other delicious recipes? Take a look!

100 Grand Bars (Gluten and Dairy Free!)

Recipe by MaryCourse: Dessert
Servings

12

bars
Prep time

20

minutes
Chilling time

1

hour 
Total time

1

hour 

20

minutes

These homemade copycat 100 Grand Bars are both gluten and dairy free, but you won’t notice the difference! A smooth caramel center is sandwiched by two layers of creamy chocolate with crisped rice.

Ingredients

  • Chocolate Layer
  • 3 cups chocolate chips, divided in half

  • 1 1/2 cups rice crispy cereal, divided in half

  • Caramel Layer
  • 1/2 cup dairy free butter

  • 1 cup brown sugar

  • 1/2 cup full fat coconut milk

  • 1 teaspoon vanilla

  • pinch of salt

Directions

  • Make the crispy chocolate layer: Melt half of the chocolate by your preferred method. Fold in half of the crisped rice. Transfer to a parchment lined 8×8 pan, spreading into an even layer. Chill until set.
  • Make the caramel layer: While the crispy chocolate layer is setting, combine the butter, brown sugar and coconut milk in a sauce pan. Bring to a boil over medium heat. Boil for 10-15 minutes, or until the edges of the caramel start to pull away from the sides of the pan. Take off heat and stir in the vanilla and salt. Let cool slightly, about 3-5 minutes. Pour over the chocolate layer and spread into an even layer. Chill until set.
  • Make the other crispy chocolate layer: Melt the rest of the chocolate by your preferred method. Fold in the remaining crisped rice. Transfer to the pan and spread into an even layer. Freeze until set.
  • Cut and enjoy: Once set, cut into bars and enjoy!

Recipe Video

This post may contain affiliate links. By purchasing a product that I have recommended, I may receive a small commission at no extra cost to you. I only recommend products that I truly use, trust and love! Thank you for supporting Farm Fresh with a Twist.

Did you make this recipe?

Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!