Homemade Milky Way Bars (Printer-Friendly)
Layers of rich chocolate nougat and soft caramel coated in silky cocoa create a luscious bar.
# The Ingredients You'll Need:
→ Chocolate Nougat
01 -
11 oz semi-sweet chocolate chips
02 -
1/3 cup evaporated milk
03 -
7 oz marshmallow fluff
→ Caramel Layer
04 -
11 oz soft chewy caramels, unwrapped
05 -
1/3 cup evaporated milk
→ Chocolate Coating
06 -
10 oz Ghirardelli chocolate melting wafers
07 -
1 tbsp vegetable oil
# Step-by-Step Instructions:
01 -
Line an 8x8 inch pan with parchment paper.
02 -
In a large saucepan over low-medium heat, combine semi-sweet chocolate chips and half of the evaporated milk. Stir frequently for 4–5 minutes until silky smooth. Add marshmallow fluff and mix until fully incorporated.
03 -
Pour the chocolate mixture into the prepared pan, spreading evenly. Refrigerate until set.
04 -
Clean the saucepan or use a different one. Combine unwrapped caramels with the remaining evaporated milk over low-medium heat. Stir frequently until smooth and creamy.
05 -
Pour the caramel mixture over the set nougat layer, smoothing the surface. Chill in the refrigerator for 4 hours or overnight.
06 -
Lift the layered set from the pan using the parchment paper. Cut into 16 bars by slicing once vertically down the middle and seven times horizontally across each half.
07 -
Line a 9x13 inch baking sheet with parchment paper.
08 -
Place chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, add vegetable oil, then continue microwaving in 30-second intervals at 50% power, stirring each time until smooth.
09 -
Using two forks or dipping tools, fully coat each bar piece in melted chocolate. Transfer coated bars onto the prepared baking sheet.
10 -
Refrigerate the coated bars on the baking sheet for 30 minutes before serving.
# Extra Tips:
01 -
Use parchment paper to ensure easy removal of layers and bars.