Homemade 100 Grand Bars

2 cups dark chocolate chips, divided use

1 Tablespoon salted butter, divided use

1 cup Rice Krispies cereal, divided use

11 ounce bag caramel bits

2 Tablespoons heavy cream

Line a 9×9-inch baking pan with parchment paper. I find it easiest to spray the pan with nonstick spray first then put on the parchment paper since it will stick to it better. You can also use clips on the sides of the parchment paper to help hold it in and to keep the paper from folding inward.

Place 1 cup of the dark chocolate chips and ½ Tablespoon of salted butter in a medium-sized, microwave-safe bowl. Heat the mixture in 30 second intervals until the chocolate is fully melted. Stir after each heating because sometimes the chips won’t look melted but they will be once you stir them.

Add ½ cup of the Rice Krispies cereal and mix it in. Spread the mixture into the prepared baking pan. Place the pan in the refrigerator for at least 5 minutes or until it hardens.

In another medium-sized, microwave-safe bowl, heat the caramel bits and heavy cream for 30 seconds. Stir well and continue heating in 15-30 second increments, stirring between each one, until the caramel is fully melted and smooth.

Spread the liquid caramel over the chocolate layer, ensuring a ½ inch border of plain chocolate is left. Place the pan back in the refrigerator for at least 5 minutes or until the caramel firms up.

Heat the remaining 1 cup of dark chocolate chips with ⅓ Tablespoon of salted butter, the same as you did in the 2nd step above as directed above until smooth and creamy.

Gently fold in the remaining ½ cup Rice Krispies cereal.

Place dollops of the mixture all over the top of the caramel layer. Carefully even out the chocolate layer to cover the caramel and bottom chocolate layer evenly.

Return the pan to the refrigerator until completely hardened, about 1 hour. Cut into squares and serve chilled or at room temperature.