Homemade Milky Way Bars Treat

Making these Homemade Milky Way Bars brings all the nostalgia of your favorite candy bar with none of the hassle of a trip to the store. The combination of fluffy chocolate nougat and rich, stretchy caramel all tucked inside a crisp chocolate shell is an unbeatable treat for holidays or any craving.

When I first made these for my baking club, no one could believe they were homemade. I always have someone begging for the recipe before the night is done.

Ingredients

• Semi sweet chocolate chips: give deep cocoa flavor and help form that luscious nougat filling
• Evaporated milk: adds creaminess without extra sweetness aim for a good quality brand to avoid any tinny aftertaste
• Marshmallow fluff: is key for fluffy texture in the nougat go for a fresh jar for best consistency
• Soft chewy caramels: bring that signature stretch I like to choose caramels that feel soft in the bag
• Ghirardelli chocolate melting wafers: create a glossy and snappy chocolate shell their melting wafers coat smoothly
• Vegetable oil: thins the melted chocolate for even coverage a fresh bottle works best for silky results

Step-by-Step Instructions

Prepare the Pan:

Line an eight inch square pan with parchment paper making sure it hangs over the edges for easy removal later Press the paper into the corners and smooth it flat

Melt the Chocolate Nougat Base:

Combine the chocolate chips and half the evaporated milk in a large saucepan Heat on low medium stirring constantly for about four to five minutes until melted and smooth Be sure none of the chocolate sticks to the bottom

Add Marshmallow Fluff:

Stir in the marshmallow fluff and continue mixing until fully combined The mixture should look thick silky and glossy

Pour and Chill Nougat Layer:

Pour the chocolate mixture into your prepared pan Tap to self level Place in the refrigerator to chill while working on the caramel

Melt Caramel Layer:

Either clean your first saucepan or grab another Add the caramels and the remaining evaporated milk Heat over low medium stirring often until the caramels melt into a smooth mass

Pour and Chill Caramel Layer:

Spread the caramel evenly over the chilled nougat Use a spatula to guide it if needed Return the pan to the fridge and chill for four hours or even overnight so the layers firm up

Cut the Bars:

Once the layers are set gently lift them from the pan using the parchment paper Transfer to a board Cut down the center from top to bottom then make seven even crosswise cuts to create sixteen rectangles

Prepare for Dipping:

Line a baking sheet with parchment paper and set within easy reach for dipped candies

Melt Chocolate Coating:

Add melting wafers to a large microwave safe bowl Microwave on half power for one minute Stir in the vegetable oil Microwave again in thirty second bursts on half power stirring until silky and pourable

Dip the Bars:

Use two forks to lower each bar into the melted chocolate Turn to coat completely Then transfer to the prepared baking sheet

Final Chill:

Refrigerate the dipped bars for about thirty minutes to set the shell before enjoying

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Marshmallow fluff is my absolute favorite part It makes the middle so airy My daughter always sneaks a taste with her finger while I am spreading it into the pan We end up giggling every time

Storage Tips

Store these bars in an airtight container in the fridge for up to one week For longer storage freeze them in a single layer and then move to a bag or box with parchment between the layers to prevent sticking They taste fantastic even straight from the fridge or freezer

Ingredient Substitutions

If you only have milk chocolate chips or dark chocolate chips use them but note it will change the flavor Milk chocolate will be sweeter and lighter while dark chocolate makes the bars more rich If you are short on marshmallow fluff melted mini marshmallows with a bit of corn syrup can work in a pinch

Serving Suggestions

I love gifting these bars wrapped in wax paper or cellophane at the holidays For a party tray cut them into even smaller bite sized pieces to make them stretch further Try drizzling them with extra melted chocolate and sprinkle with sea salt for a gourmet touch

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Cultural Note

The Milky Way bar has been a beloved American treat since the 1920s These homemade bars capture all that old fashioned fun with a truly comforting homemade twist They always remind me of trick or treating as a kid and the thrill of finding extra chocolate in your stash

Recipe FAQs

→ How do I achieve a smooth nougat layer?

Melt chocolate chips with evaporated milk over low heat, then incorporate marshmallow fluff for a silky texture. Stir constantly to avoid burning and ensure a consistent layer.

→ What type of caramel should I use?

Soft chewy caramel candies work best for melting and spreading evenly over the nougat base. Unwrap and stir with evaporated milk for a smooth finish.

→ Can I use chocolate bars instead of chips for the coating?

Yes, quality chocolate bars can be chopped and melted for the coating, but melting wafers ensure a more professional, glossy finish and easier dipping.

→ How do I cut the bars neatly?

Chill the layered nougat and caramel until very firm, lift from the pan with parchment, and cut with a sharp knife coated in oil for clean edges.

→ How should I store homemade bars?

Keep bars refrigerated in an airtight container to maintain texture and prevent the chocolate shell from softening, especially in warm conditions.

→ Can I freeze these treats?

Yes, layer wax paper between bars and freeze in a sealed container for up to two months. Thaw at room temperature before serving.