Introduction

These homemade Milky Way bars offer a rich and indulgent treat with layers of silky chocolate and gooey caramel. Perfect for satisfying your sweet tooth, they bring the classic candy bar experience right into your kitchen.

The image shows several chocolate-covered bars stacked on top of each other on a white marbled surface. Each bar has three visible layers: a bottom light beige cake layer with a soft texture, a middle layer of golden caramel that looks smooth and sticky, and an outer layer of milk chocolate coating that is shiny with thin, darker chocolate drizzle lines on top. Two bars are cut in half, revealing the inside layers clearly, while the others remain whole, showing the smooth chocolate exterior. The caramel layer is thick and slightly glossy, contrasting with the matte cake and shiny chocolate layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces semi-sweet chocolate chips
2/3 cup evaporated milk, divided
7 ounces marshmallow fluff
11 ounces soft chewy caramels, unwrapped
10 ounces Ghirardelli chocolate melting wafers
1 tablespoon vegetable oil

Instructions

Step 1: Line an 8×8 inch pan with parchment paper.
Step 2: In a large saucepan over low-medium heat, combine the semi-sweet chocolate chips with half of the evaporated milk. Stir frequently for 4–5 minutes until the mixture is silky smooth.
Step 3: Add the marshmallow fluff to the chocolate mixture and stir until fully combined.
Step 4: Pour the chocolate mixture into the prepared pan and smooth the surface. Place it in the refrigerator to set.
Step 5: Clean the saucepan or use a separate one. Combine the unwrapped caramels with the remaining evaporated milk over low-medium heat. Stir frequently until the caramel mixture is smooth.
Step 6: Pour the caramel over the set chocolate layer, smoothing it out evenly. Chill in the refrigerator for 4 hours or overnight.
Step 7: Once chilled, lift the layered mixture out of the pan using the parchment paper. Cut into 16 bars by making one vertical cut down the center and seven horizontal cuts across each half.
Step 8: Line a 9×13 inch baking sheet with parchment paper.
Step 9: Place the chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power for 1 minute, then stir. Add the vegetable oil, continue microwaving in 30-second intervals at 50% power, stirring after each, until smooth.
Step 10: Using two forks or dipping tools, dip each bar fully into the melted chocolate. Place the coated bars onto the prepared baking sheet.
Step 11: Refrigerate the coated bars on the baking sheet for 30 minutes until the chocolate hardens.

Tips & Variations

Use good quality chocolate chips and melting wafers for the best flavor and smooth texture.
For a nutty twist, sprinkle chopped toasted almonds or hazelnuts over the caramel layer before chilling.
To make cutting easier, warm your knife blade with hot water before slicing the bars.
If you prefer a creamier caramel, stir in a tablespoon of heavy cream while melting the caramels.
Store the bars chilled for optimal firmness, especially in warmer climates.

Storage

Store the homemade Milky Way bars in an airtight container in the refrigerator for up to one week. When ready to enjoy, you can let them sit at room temperature for a few minutes to soften slightly before serving. These bars also freeze well; wrap each piece individually and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator before eating.

How to Serve

The image shows several chocolate-covered candy bars stacked close together on a white marbled surface. Each candy bar has three clear layers: a smooth, shiny dark chocolate outer layer that is slightly wrinkled; beneath the chocolate is a thick, golden caramel layer with a glossy, slightly sticky texture; and at the bottom, a pale beige shortbread-like layer that looks crumbly and firm. One candy bar is cut in half and placed on top of another, clearly showing the three distinct layers. The chocolate has small cracks and chips around the edges where the bars are broken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk provides a thicker consistency, which helps achieve the right texture in both the chocolate and caramel layers. Using regular milk may result in a thinner mixture and slightly different texture, so it’s best to stick with evaporated milk if possible.

What if I don’t have melting wafers for coating?

You can substitute with good quality semi-sweet or bittersweet chocolate chips. To achieve a smooth coating, chop the chocolate finely and melt it gently with a bit of vegetable oil or shortening to thin it out.