Скачать или смотреть Randy Makes 100 Grand Bars

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

INGREDIENTS
1/4 cup (58g) of butter
2/3 cup (200g) of sweetened condensed milk
15 caramels
1 cup (180g) of chocolate chips or wafers
1/3 cup (10g) of Rice Crispies or something similar, plus a little extra for topping.

DIRECTIONS
In a small pan over medium heat, add the butter and sweetened condensed milk.
Stir until the butter has melted, then 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 the low end of the firm ball stage, right around 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 crispies.
Dunk a piece of caramel in the chocolate and coat it completely, then place it on the lined cutting board.
Continue this with the rest of the caramels.
Add more chocolate-covered crispies to the top of the bars, as needed.
Add some crispies as a topping.


Candy wrapper images courtesy of collectingcandy.com.


Thanks to Gibby Gibster for the awesome logo design.
You can check out his portfolio at https://www.mrgibbygibster.com/