Homemade Milky Way Bars (Print Format)
Chocolate nougat, soft caramel, and a glossy cocoa shell create indulgent homemade Milky Way bars.
# Ingredients:
01 -
11 ounces semi-sweet chocolate chips
02 -
2/3 cup evaporated milk, divided
03 -
7 ounces marshmallow fluff
04 -
11 ounces soft chewy caramels, unwrapped
05 -
10 ounces Ghirardelli chocolate melting wafers
06 -
1 tablespoon vegetable oil
# Steps:
01 -
Line an 8x8 inch pan with parchment paper.
02 -
In a large saucepan, combine chocolate chips and half of the evaporated milk over low-medium heat. Stir frequently for 4-5 minutes until the mixture is silky smooth. Add marshmallow fluff and stir until fully combined.
03 -
Pour the chocolate mixture into the prepared pan, smoothing it out. Place in the refrigerator to set.
04 -
Clean the saucepan or use a different one. Combine the unwrapped caramels and the remaining half of evaporated milk over low-medium heat. Stir frequently until the mixture is silky smooth.
05 -
Pour the caramel mixture over the chocolate layer, smoothing it out. Chill in the refrigerator for 4 hours or overnight.
06 -
After chilling, lift the layers out of the pan using the parchment paper. Cut into 16 pieces by making one vertical cut down the middle and seven horizontal cuts across each half.
07 -
Line a 9x13 inch baking sheet with parchment paper.
08 -
Place the chocolate melting wafers in a microwave-safe bowl. Microwave on 50% power for 1 minute, stir, add the vegetable oil, and continue microwaving in 30-second intervals on 50% power, stirring each time, until smooth.
09 -
Using two forks or dipping tools, dip each piece fully into the melted chocolate. Place coated bars onto the prepared baking sheet.
10 -
Refrigerate the chocolate-coated bars on the baking sheet for 30 minutes before serving.