Homemade Milky Way Bars

This recipe for homemade Milky Way bars layers luscious chocolate nougat, smooth caramel, and a glossy cocoa shell to create a truly indulgent treat. These bars come together in just about 30 minutes and offer a delightful combination of textures and flavors that are perfect for satisfying a sweet tooth or impressing friends at your next gathering.

I first tried making these during a weekend when I couldn't find any store-bought Milky Ways. Since then, they have become a favorite snack for my family especially on cozy movie nights.

Ingredients

• Eleven ounces semi-sweet chocolate chips: to create a creamy, rich nougat base
• Two thirds cup evaporated milk: divided for smooth texture and no graininess
• Seven ounces marshmallow fluff: helps provide lightness and that classic nougat chewiness
• Eleven ounces soft chewy caramels: unwrapped for that signature gooey, decadent middle layer
• Ten ounces Ghirardelli chocolate melting wafers: melt smoothly for the outer shell, opt for good-quality chocolate for shine and smooth coating
• One tablespoon vegetable oil: added to the melting wafers to give the chocolate a glossy finish and aid in dipping

Ingredients

Choose fresh ingredients, especially for the chocolate components. Good quality chocolate truly makes a difference in flavor and texture.

Step-by-Step Instructions

Line the Pan:

Line an 8 by 8 inch pan with parchment paper to prevent sticking and allow easy removal of the bars later. Make sure there is some overhang on the sides for lifting.

Make the Nougat Base:

In a large saucepan over low to medium heat, combine the chocolate chips and half of the evaporated milk. Stir frequently for 4 to 5 minutes until the mixture is silky smooth. Add the marshmallow fluff, stirring until it is fully incorporated with no lumps.

Set Nougat Layer:

Pour the nougat mixture evenly into the prepared pan and smooth the surface with a spatula. Place it in the refrigerator to firm up while you prepare the caramel layer.

Prepare the Caramel Layer:

Using a clean saucepan or the same one if cleaned, combine the unwrapped caramels and the remaining half of evaporated milk over low to medium heat. Stir constantly until the mixture is silky smooth and fully melted.

Add Caramel Layer:

Pour the caramel mixture evenly over the set nougat layer and smooth it out carefully. Chill in the refrigerator for at least four hours or overnight for a firm, sliceable texture.

Cut into Bars:

Once chilled, lift the layered block out of the pan using the parchment paper edges. Using a sharp knife, cut down the middle vertically and then make seven even horizontal cuts across each half to yield 16 bars.

Prepare Chocolate Coating:

Line a 9 by 13 inch baking sheet with parchment paper. In a microwave-safe bowl, heat the chocolate melting wafers on 50 percent power for one minute. Stir well, add vegetable oil, then continue heating in 30 second intervals on 50 percent power, stirring after each interval until smooth and glossy.

Dip the Bars:

Using two forks or dipping tools, fully dip each bar into the melted chocolate coating. Transfer to the prepared baking sheet to set.

Final Chill:

Place the chocolate-coated bars in the refrigerator for 30 minutes to let the chocolate harden before serving.

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My favorite ingredient here is the marshmallow fluff which gives that classic nougat texture. Making these bars always reminds me of baking days with my grandma, who loved to experiment with layering desserts just like this one.

Storage Tips

Store the bars in an airtight container in the refrigerator to keep the caramel and chocolate layers firm. They will stay fresh for up to one week. For longer storage, wrap each bar individually in plastic wrap and freeze for up to two months. Thaw in the fridge before serving to maintain texture.

Ingredient Substitutions

If you can’t find marshmallow fluff, you can try whipped marshmallows or make a homemade marshmallow cream, though texture may vary slightly. For caramel, softened caramel candies work fine but avoid caramel sauce as it may be too runny. If you want a dairy-free version, substitute evaporated milk with full-fat coconut milk and choose vegan chocolate for coating.

Serving Suggestions

These bars are perfect as a sweet snack or dessert on their own but go beautifully with a scoop of vanilla ice cream for a decadent treat. They can also be chopped up and sprinkled over milkshakes or used in a dessert bar mix with nuts and crushed cookies for some added crunch.

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Cultural and Historical Context

Milky Way bars originated in the United States and have long been cherished for their delicious layers. This homemade take celebrates that classic combo but with the charm and freshness of making things from scratch. It’s part of a wider tradition of recreating beloved candy in home kitchens, where quality ingredients can shine.

Frequently Asked Questions

→ What type of chocolate works best for the nougat layer?

Semi-sweet chocolate chips are ideal as they provide a balanced sweetness and melt smoothly when combined with evaporated milk.

→ Can I use a different caramel for the middle layer?

Soft, chewy caramels melt best to achieve a smooth consistency, which is essential for even layering over the nougat.

→ How do I achieve a glossy finish on the bars?

The final coating is made by melting quality chocolate wafers with a bit of vegetable oil to create a shiny, smooth shell over the bars.

→ What is the best way to cut the bars evenly?

Use the parchment paper to lift the chilled layers and make one vertical cut down the center, followed by seven horizontal cuts across each half for uniform pieces.

→ How long should the bars be refrigerated before serving?

After coating, refrigerate the bars for at least 30 minutes to ensure the chocolate shell hardens and the bars hold together well.