Homemade Milky Way Bars recipe recreates the classic Mars candy and tastes so much like the real deal you won’t be able to tell the difference!
Made with just 5 ingredients, these easy, no-bake bars are the best bite of creamy chocolate nougat filling covered in chewy caramel, all covered in a hard chocolate candy coating.
Homemade Milky Way Candy Bars
Our copycat recipe for making Homemade Milky Ways candy requires only a handful of ingredients and 10 minutes cook time; no candy thermometer, baking, or special equipment needed.
It is so easy to recreate your favorite candy bars at home (have you tasted my Homemade 3 Musketeers Bars or Homemade Twix Bars?), so skip the expensive store-bought, mass-produced packages and make these copycat recipes in the comfort of your own kitchen!
Making a homemade Milky Way recipe couldn’t be any more straightforward: simply melt the chocolate chips, evaporated milk, and marshmallow to make the nougat, cover it with a melted caramel mixture, and coat each piece of candy with a crispy chocolate coating.
Filled with the classic combination of smooth nougat and gooey caramel center surrounded by a hard outer shell, you can slice your milky ways into individual snack sizes or make a giant milky way bar to share.
Why We Love This Homemade Milky Way Candy Bars Recipe
- Quick and easy to make at home.
- Uses only 5 simple ingredients (plus oil).
- Tastes just like the classic candy bar but even better because it has all the flavor without the preservatives.
- Delicious snack to cure your candy craving.
- Perfect sweet treat for parties, potlucks, dessert platters, or packaging as edible gifts.
Homemade Milky Way Bars Ingredients
- Semi-sweet chocolate chips
- Evaporated milk
- Marshmallow fluff
- Caramels
- Ghirardelli chocolate melting wafers
- Vegetable oil: You can also use coconut oil if you prefer.
Substitutions and Additions
- Serving Sizes: When you make your own candy bars at home you can slice them into whatever size you want! Cut them into small snack-sized pieces or prepare them as full-sized candy bars.
- Choose Your Chip: I used semi-sweet chocolate chips in the nougat mixture but you can make yours with milk chocolate chips or dark chocolate chips if you prefer.
Recommended Tools
- 8×8 inch pan
- Parchment paper
- Large saucepan
- Rubber spatula
- 9×13 baking sheet
- Forks or dipping tools
How to Make Homemade Milky Ways
- Make The Chocolate Mixture: Cook the chocolate chips and evaporated milk until silky smooth. Add the marshmallow fluff and stir until fully combined.
- Pour In The Pan: Pour the chocolate mixture into the pan and chill in the refrigerator.
- Make The Caramel Mixture: Cook the caramel and evaporated milk until silky smooth. Pour the caramel layer over the chocolate layer and place in the fridge to chill for 4 hours or overnight.
- Cut The Candy: Pull up on the parchment paper to lift the candy and cut the center into 16 pieces, making one cut in the middle lengthwise and 7 cuts across.
- Coat The Candy: Microwave the melting wafers for 1 minute, stir, and add the vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and silky smooth. Dip each candy piece into the melted chocolate, covering it completely before placing it on the baking sheet. Chill for 30 minutes before serving.
- Serve: Serve chilled and enjoy!
How To Prepare The Pan with Parchment Paper
To best prepare an 8×8 baking dish with parchment paper, first take a sheet of parchment large enough to cover the dish and about 2 inches overhang. Using your thumbs and index fingers, press the parchment paper down into the dish, extending your fingers strongly into the corner to make an indention.
Remove your fingers and the parchment paper. Using a pair of scissors, cut the parchment paper in 8 places; two cuts leading to each indentation from both sides of the paper. You may need to cut an excess amount of parchment paper off from the longer sides depending on the size of your rolled or pre-cut parchment paper.
There should be about 2 inches from each indentation to the end of the paper. Be sure your cuts do not touch one another. When done, place the parchment paper back into the dish, tucking the corners properly behind the parchment sides.
Press the paper with your fingers along the edges of the dish to shape it even further. It should hold up nicely.
Microwave Method to Make Homemade Milky Way Bars
You can also use the microwave method to cook both the chocolate chips and caramels. Replace the saucepan heating instructions with these:
- Microwave on 50% power for 1 minute.
- Stir afterward and continue to microwave in 30-second bursts (remaining on 50% power) until the chocolate/caramel is silky smooth and fully combined with the evaporated milk.
Tips For Making The Best Homemade Milky Ways
- For best results, don’t start the caramel layer until 30+ minutes after your chocolate has set in the fridge. This ensures the layer is set and the caramel won’t melt through.
- You can cut these bars into 1×1, 4×1, or 6×1 pieces before coating in chocolate if you prefer.
- Be sure to store your candy bars inside the refrigerator.
- These Milky Ways are best served chilled.
- If the caramel or chocolate over the stove is proving to be thicker than needed, add a bit more evaporated milk while stirring.
How to Store Homemade Milky Way Bars
- To Store: Leftover candy pieces can be covered and stored in the fridge for 5-7 days.
- To Freeze: Wrap your candy in a double layer of plastic wrap and store in a freezer-safe bag for 1-2 months.
More Easy Candy Recipes
Other Easy Dessert Recipes
- Heaven On Earth Cake
- Magnolia Banana Pudding Recipe
- Twix Cookies
- Copycat 3 Musketeers Bars
- Turtle Fudge
- Take 5 Candy Bars
- Cream Cheese Mints
Homemade Milky Way Bars
Ingredients
- 11 ounce bag of semi-sweet chocolate chips
- ⅔ cup evaporated milk divided
- 7 ounce container or marshmallow fluff
- 11 ounce bag of soft chewy caramels unwrapped
- 10 ounce bag of ghirardelli chocolate melting wafers
- 1 tablespoon vegetable oil
Instructions
- Prepare an 8×8 inch pan with parchment paper. See notes for tips.
- In a large saucepan, combine chocolate chips and half of the evaporated milk on low-medium heat. Cook for about 4-5 minutes, stirring frequently using a rubber spatula. Cook until silky smooth.
- Add mallow fluff and continue to stir until fully combined.
- Pour chocolate mixture into the bottom of the 8×8 pan, this should self-level well. Place inside the refrigerator to set while preparing the next step.
- Clean the saucepan (or grab another) and repeat this process with the caramels. Be sure to stir frequently until silky smooth.
- Pour caramel layer overtop chocolate layer, allowing it to self level. Return to the fridge and chill for 4 hours or overnight.
- When the chill time is complete, lift the mixture up by pulling on the parchment paper. Cut the milky way center into 16 pieces, making one cut in the middle from top to bottom and 7 even cuts on both halves, side to side.
- Prepare a 9×13 baking sheet with parchment paper and set aside.
- Add melting wafers to a large microwave safe bowl and microwave on 50% power for 1 minute. Stir afterwards and add the vegetable oil. Return to the microwave and continue to microwave (on 50% power) in 30 second bursts, stirring in between, until the chocolate is silky smooth.
- Using two forks or dipping tools, dip each candy into the melted chocolate covering it completely.
- Place each milky way bar on the parchment paper and repeat this process, working one bar at a time.
- When done, place the baking sheet inside the refrigerator for 30 minutes before serving.
Jenn’s Notes
- To Store: Leftover candy pieces can be covered and stored in the fridge for 5-7 days.
- To Freeze: Wrap your candy in a double layer of plastic wrap and store in a freezer-safe bag for 1-2 months.
- For best results, don’t start the caramel layer until 30+ minutes after your chocolate has set in the fridge. This ensures the layer is set and the caramel won’t melt through.
- You can cut these bars into 1×1, 4×1, or 6×1 pieces before coating in chocolate if you prefer.
- Be sure to store your candy bars inside the refrigerator.
- These Milky Ways are best served chilled.
- If the caramel or chocolate over the stove is proving to be thicker than needed, add a bit more evaporated milk while stirring.
What happens to the other half of the evaporated milk? Looking forward to trying, but a bit confused
You have such great recipes. When I get your emails I save the recipe. Then I see recipes at the top and then I save so many of them. Thank you for all the great recipes. Hugs Barbara