I’m down to the wire here. It is the last day of the year, and I am completing a recipe from the last cookbook I have to post about. The good thing is that I have completed it, and my one and only New Year’s Resolution is completed. The bad news is, I kind of took the easy way out. I’ll admit that I found one of the easiest recipes in the book to make. And I made them this morning. Then I was out, running errands. My husband stopped at home and ate them all except for this one lonely bar!! At least I only made half a batch! So I went to take a picture, and knew that with the one little bar, a good picture probably wasn’t going to happen anyway, so I just snapped a shot or two and called it good. The important part was finishing the Project!!
These really are super simple. But I’m actually a believer that most of the recipes in these Top Secret Recipe books aren’t rocket science. Most of them, like this one, I could have come up with on my own, but they are still fun to look through.
Here’s to a wonderful 2008 – it sure has been a great year, hasn’t it!?! And I’m sure that 2009 will be even better. I hope you all have a wonderful and safe holiday!
100 Grand Bars
adapted from More Top Secret Recipes
Makes 30 small candy bars
30 unwrapped caramels, at room temperature
12 ounce bag of milk chocolate chips
1 teaspoon vegetable shortening
3/4 cup Rice Krispies
Flatten each of the caramels to about 1/4 inch thick. If they are too hard, microwave them for 5-10 seconds to soften them up enough to flatten.
In a small bowl, combine the chocolate chips and shortening and microwave on half power until melted, about 2 minutes. Make sure and stir every 30 seconds to 1 minute. Add the Rice Krispies and stir together.
Cover each of the caramels with the chocolate mixture. I found that it was easiest to do with my hands. Place each bar on a sheet of waxed paper. Allow to firm up for 1 to 2 hours.