Homemade Milky Way Bars

Prepare your pan by lining an 20x20 cm (8x8 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.

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 23x33 cm (9x13 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!