Like crispy crunch, caramel crisp chocolate candy bars are easy to make. A few simple steps and you got it.
All we need to do is melt some caramel and you'll have a quick chocolate carmel bar.
This one is not exactly a Nestlé® 100 GRAND® bar, but it will do in a pinch. Hey, it could be better, coming from you!
A soft, crisp, and crunchy bite that's sure to bring you back to the good ole days..., when chocolate candies were simple.
If you need to know more about how to mold your chocolate candies, have a look at how to mold it to make a crispy carmel bar bite.
Pre-melt the caramel Using one 4-Cup Pyrex Measuring Cup. See "how to melt caramel" over at Melt Caramel.
While the caramel is melting, Melt the chocolate using one 4-Cup Pyrex Measuring Cup.
Once the temperature of the chocolate is correct, slowly add rice crispies as you gently stir into the melted chocolate.
You may need to reheat to hold the chocolate at the proper temperature after adding the crispy rice for the caramel crisp bars.
Line the bottom of the mold cavity with the chocolate mixture.
Notice I only fill about a third of the mold cavity.
Usually it only takes about 1/2 to 3/4 Tablespoon for this size candy bar mold.
If you are using the one tablespoon ice cream scoop, you can measure it by filling it only a little over half full.
With both hands on each side of the mold, lift the entire mold with your fingertips about one-2 inches over the counter.
Then let the mold drop.
When there is a small amount of chocolate like this, you can get away with briskly, but gently, slapping the mold on to the tabletop to even out the layer.
Repeat as needed to settle the chocolate into the mold (4-5 times usually).
You want the chocolate to go into all sides and corners. Don't worry too much about it because we are going to add more in a minute.
Drizzle Caramel over the first layer or use the squeeze bottle. If you need to know more about squeeze bottles you can find out more here.
I like the squeeze bottle for this. I have not found a better way to inject caramel into my candy bars.
You may be able to pipe it in but you can bet the temperature is to hot to handle.
You can find out how I do it over at squeeze bottle.
As you are adding caramel to the chocolate mold, be sure to leave a little margin around the edges of the mold. As you can see in the photo with caramel being placed, I don't cover the entire layer of chocolate.
That's because we want to enclose all the caramel within the chocolate for the overall caramel crisp.
Cap off the mold cavity with some of the remaining chocolate mixture.
You want just enough to cover the caramel, then slightly drag the chocolate over the edge of the caramel.
Settle the cavities again.
This time, when you tap the mold, you should notice any areas that need a little more chocolate to fill in the gaps where needed.
Continue on to the rest of the cavities.
Place the mold into the cooler and cool for about 30 minutes.
Remove from the cooler or refrigerator and then tap them out of the mold.
This link will be of some help when you are ready to remove from the mold.
Turn them smooth side up on parchment or waxed paper.
Let them sit out for an hour or so to warm to room temperature.
Then put a special chocolate design on top.
Then return them to the cooler for a few minutes.
Remove from the cooler
Place in cups or lay them out on a platter for a great custom chocolate candy!
Makes about 20-30 nice bite sized chocolate Caramel Crisp bites.
A good way to keep the chocolate and caramel warm is to leave them in the microwave (when not in use).
The heat from the caramel should be enough to maintain temperature for short periods.
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