Homemade Milky Way Bars
Indulge in the rich, nostalgic flavors of a classic candy bar, crafted with love in your own kitchen. These homemade Milky Way bars feature a luscious chocolate nougat, a gooey caramel layer, all enrobed in a smooth, crisp chocolate shell. Perfect for gifting or satisfying a serious sweet tooth, this recipe brings a beloved treat to life with a delightful homemade touch.
Prep Time
45 minutes
Cook Time
20 minutes
Total Time
5 hours 5 minutes (including chilling)
Servings
Makes 16 bars
Keywords
Homemade Milky Way barschocolate nougatcaramel candyhomemade candy barscopycat Milky Way recipeno-bake desserteasy candy recipesweet treatschocolate caramel bars
Why This Recipe Delivers
- Authentic Flavor: Replicates the beloved taste of a classic candy bar with superior homemade quality.
- Simple Ingredients: Uses readily available ingredients for a delicious outcome.
- No-Bake Delight: Requires no oven use, making it perfect for any season.
- Impressive Results: Yields beautiful, professional-looking candy bars perfect for gifting or parties.
- Customizable: Easy to adapt with different chocolate types or toppings.
Ingredients
- For the Nougat Layer:
- 310 grams (11 oz) semi-sweet chocolate chips
- 80 milliliters (1/3 cup) evaporated milk
- 200 grams (7 oz) marshmallow fluff
- For the Caramel Layer:
- 310 grams (11 oz) soft chewy caramels, unwrapped
- 80 milliliters (1/3 cup) evaporated milk
- For the Chocolate Coating:
- 280 grams (10 oz) Ghirardelli chocolate melting wafers
- 15 milliliters (1 tablespoon) vegetable oil
Instructions
- Prepare your pan by lining an 20×20 cm (8×8 inch) baking pan with parchment paper. Ensure the paper extends over the edges, creating a convenient sling to lift the bars once chilled.
- Begin the nougat layer by combining the chocolate chips and half of the evaporated milk in a large saucepan. Place it over low to medium heat, stirring consistently with a rubber spatula for approximately 4 to 5 minutes until the chocolate is fully melted and the mixture achieves a silky, uniform consistency. The low heat prevents scorching and ensures a smooth melt.
- Remove the saucepan from the heat and thoroughly stir in the marshmallow fluff. Mix vigorously until the marshmallow fluff is completely incorporated into the chocolate mixture, forming a smooth and airy chocolate nougat.
- Pour the chocolate nougat mixture evenly into the bottom of your prepared pan. Gently spread it if needed; it should self-level reasonably well. Transfer the pan to the refrigerator to allow the nougat to set and firm up while you prepare the next layer.
- Either clean out your saucepan thoroughly or grab a fresh one. Combine the unwrapped soft chewy caramels with the remaining evaporated milk in the saucepan. Melt this mixture over low to medium heat, stirring constantly, until the caramels are completely dissolved and the mixture is smooth and luxuriously creamy. Consistent stirring is key to prevent sticking and ensure an even melt.
- Retrieve the chilled pan from the refrigerator. Carefully pour the warm caramel layer over the set chocolate nougat. Allow the caramel to spread naturally across the surface. Return the pan to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, to ensure both layers are completely firm and easy to cut.
- Once the layers are fully set, use the parchment paper overhang to gently lift the entire slab of candy from the pan. Place it on a clean cutting board. Using a sharp, warm knife, cut the slab into 16 individual bars. First, make one cut down the middle from top to bottom. Then, make 7 evenly spaced cuts across each half to create uniform pieces.
- Prepare for dipping by lining a 23×33 cm (9×13 inch) baking sheet with fresh parchment paper; set this aside. This will be where your coated bars will rest.
- For the chocolate coating, place the chocolate melting wafers in a large, microwave-safe bowl. Microwave at 50% power for 1 minute, then stir the chocolate. Add the vegetable oil and continue microwaving in 30-second bursts at 50% power, stirring thoroughly after each burst, until the chocolate is completely melted and smooth. The vegetable oil helps create a thinner, more fluid coating.
- Using two forks or specialized dipping tools, carefully dip each candy bar into the melted chocolate, ensuring it is fully covered. Gently lift the bar, allowing any excess chocolate to drip back into the bowl. Place the dipped bar onto the parchment-lined baking sheet. Continue this process, dipping one bar at a time, until all 16 pieces are coated.
- Place the baking sheet with the freshly dipped bars into the refrigerator for approximately 30 minutes. This final chill allows the chocolate coating to set quickly and firmly, ensuring a beautiful, glossy finish. Once set, the bars are ready to be enjoyed!
Tools You’ll Need
- 20×20 cm (8×8 inch) baking pan
- Parchment paper
- Large saucepan
- Rubber spatula
- Large microwave-safe bowl
- Sharp knife
- 23×33 cm (9×13 inch) baking sheet
- Forks or dipping tools
Essential Success Tips
- Use Quality Chocolate: For the best flavor and melting consistency, opt for high-quality chocolate chips and melting wafers.
- Patience with Chilling: Do not rush the chilling steps. Fully set layers are crucial for clean cuts and preventing the layers from melding.
- Low Heat for Melting: When melting chocolate and caramels, keep the heat low and stir constantly. This prevents scorching and ensures a smooth, lump-free mixture.
- Warm Knife for Cutting: For perfectly clean cuts, slightly warm your knife under hot water and wipe it dry between each cut. This helps glide through the layers without sticking.
- Thin Chocolate Coating: Allow excess chocolate to drip off each bar before placing it on parchment paper. A thinner coating sets more evenly and is less prone to cracking.
Professional Cooking Secrets
- Tempering Alternative: While melting wafers are convenient, if using couverture chocolate for the coating, temper it properly for a truly professional, shiny, and snap-able shell that resists fingerprints and blooming.
- Flavor Enhancers: A tiny pinch of sea salt in the caramel layer can dramatically enhance its depth of flavor, balancing the sweetness and adding a sophisticated edge.
- Consistent Layer Thickness: After pouring, gently tap the pan on the counter a few times to encourage even spreading of the nougat and caramel layers, ensuring uniform bars.
Notes
- Storage: Store homemade Milky Way bars in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
- Variations: For a nutty twist, sprinkle finely chopped roasted peanuts or almonds over the caramel layer before chilling. You can also drizzle white chocolate or dark chocolate for decoration.
- Gluten-Free: This recipe is naturally gluten-free, but always check the labels of your chocolate chips and melting wafers to confirm.
Frequently Asked Questions
Can I use different types of chocolate?
Yes, you can experiment with milk chocolate or dark chocolate chips for the nougat layer, or a different type of melting chocolate for the coating. Just ensure they are good quality melting chocolates.
My caramel layer is too sticky to cut. What went wrong?
This usually means the caramel layer wasn't chilled long enough. It needs to be completely firm. Ensure the pan chills for at least 4 hours, or ideally overnight, before attempting to cut.
How do I prevent the chocolate coating from cracking?
Ensure your bars are thoroughly chilled before dipping, but not frozen solid. Also, make sure your melted chocolate for coating isn't too thick or too hot; a thinner, smooth consistency at the right temperature will adhere better and be less prone to cracking.
Nutrition Facts (Per Serving)
Calories: approximately 400-450 per bar, Fat: 20-25g, Carbs: 50-60g, Protein: 2-4g. (Estimate based on average ingredients; exact values may vary.)
Allergy Information
Contains dairy (evaporated milk, caramels, chocolate) and soy (chocolate). May contain traces of nuts if processed in facilities that handle them. Always check individual ingredient labels for specific allergen information.
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