Homemade Milky Way Bars

5 from 4 votes

Homemade Milky Way Bars are so easy to make and taste even better than the classic candy bar! The perfect caramel covered chocolate nougat filling coated in a crispy chocolate shell.

Prep Time20

Cook Time10

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: bars

Calories: 279kcal

Author: Jennifer Fishkind

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 8x8 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 8x8 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 9x13 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.

Notes

Storage:

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.

Tips:

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 1x1, 4x1, or 6x1 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.

Nutrition