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1000 Grand Bar

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One candy bar I’ve always liked is the 100 Grand. But then I thought to myself… what about 1000 Grand? I got to work.

The project cost about $20.00. The original is made with "Chewy Caramel $ Milk Chocolate $ Crispy Crunchies." Well, chewy caramel and milk chocolate are easy to get. As for the crispy crunchies, I decided to use Rice Krispies. They’re crispy and they’re crunchy.

18 bars of Hershey’s Chocolate: $10.00
2 bags of caramel cubes: $6.00
1 box of Rice Krispies: $4.00
A 1000 Grand candy bar: $1000000.00
MasterCard lies, money can buy anything.

I started by melting one of the chocolate bars. I wasn’t sure exactly how much I would need, and I didn’t want to use too much in the first layer. Unfortunately, my microwave skills are lacking and I ended up burning part of it.

After a couple of bowls of chocolate, I dropped my spoon into the container. It’s okay, though. It tasted good. After I finished pouring the chocolate a centimeter or so thick, I put it in the freezer and went out to dinner.

When I came back, it had hardened and was ready for the caramel.

Because I didn’t have access to large mixing bowls or anything else microwavable, I had to microwave the caramels a few at a time (like the chocolate). Unfortunately, I seem to have a problem with overcooking things. The caramel started boiling.

I was able to mix it all up and pour it in, still, although getting it all out of the bowl was difficult, and it melted through the bottom layer of chocolate.

The caramel was also so sticky that I had to use two knives and two spoons. One of the spoons got stuck to a paper napkin and I couldn’t get it off. Eventually I decided I’d had enough trouble with the caramel and stuck it back in the freezer. I also hoped that it didn’t melt through the bottom too much. I didn’t want the caramel to be poking out the bottom.

Taking it back out of the freezer, it looked like the chocolate the caramel had remelted had frozen again, so I melted down more chocolate to pour on the top.

For the top layer I had to add the Rice Krispies, so I grabbed a handful or two and mixed them in.

Because the Rice Krispies took up so much space, it only took two or three bowlfuls of chocolate to cover the top.

Then it was finished. I just had to put it back in the freezer. I decided to sprinkle a few more rice krispies on top. I’m not sure why, and now I wish I’d just left it the way it was, so there weren’t bright spots on the top.

Then I stuck it in the freezer. About an hour and a half later, I took it back out and noticed that the bottome was still a little melted, but also so thin that the caramel was poking out. I poured another layer of chocolate into the container and stuck the almost-finished bar back on top.

Two hours later, it was done. The final product:

I took it to school the next day and some classmates and I spent a period trying to eat it. It snapped a plastic knife and bent the saw on a leatherman. After stabbing it with a butcher knife for a few minutes, we were finally able to get a tiny chunk off. The chocolate we could cut right through. It was the caramel that made it tough.

And just for completeness, I printed out nutrition facts. They’re a little bit low, because I added them all up before I reinforced the bottom layer, which added four chocolate bars.

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