Introduction

These homemade Milky Way bars are a delicious treat combining rich chocolate, gooey caramel, and fluffy marshmallow in every bite. Perfect for satisfying your sweet tooth, they bring a classic candy experience right into your kitchen.

The image shows a stack of chocolate bars covered in smooth milk chocolate with thin darker chocolate lines on top for decoration. The bars are rectangular and have two visible layers inside: a top glossy, golden caramel layer that looks soft and sticky, and a bottom light beige, crumbly biscuit layer. The chocolate coating around the edges is thick and slightly textured. Two bars are cut in half, revealing the inner layers clearly. The bars rest on white parchment paper inside a white bowl over a white marbled surface. 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 and half of the evaporated milk. Stir frequently for 4-5 minutes until the mixture is silky smooth. Add the marshmallow fluff and stir until fully combined.
Step 3: Pour the chocolate mixture into the prepared pan and smooth it out evenly. Place the pan in the refrigerator to set.
Step 4: Clean the saucepan or use a different one. Over low-medium heat, combine the unwrapped caramels with the remaining evaporated milk. Stir frequently until the mixture is silky smooth.
Step 5: Pour the caramel mixture over the set chocolate layer, smoothing it out. Chill the pan in the refrigerator for 4 hours or overnight.
Step 6: Once chilled, lift the layered mixture from the pan using the parchment paper. Cut into 16 bars by making one vertical cut down the middle and seven horizontal cuts across each half.
Step 7: Line a 9×13 inch baking sheet with parchment paper.
Step 8: Place the chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, then add vegetable oil. Continue microwaving in 30-second intervals at 50% power, stirring after each, until smooth.
Step 9: Using two forks or dipping tools, dip each bar fully into the melted chocolate. Place the coated bars onto the prepared baking sheet.
Step 10: Refrigerate the chocolate-coated bars on the baking sheet for 30 minutes to set before serving.

Tips & Variations

Use high-quality chocolate and caramels for the best flavor and texture.
For an extra touch, sprinkle sea salt over the chocolate coating before chilling.
If you prefer a thicker coating, dip the bars a second time after the first layer has set.
Store leftover bars in an airtight container to keep them fresh longer.

Storage

Store the homemade Milky Way bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. Thaw in the refrigerator before serving. Enjoy them chilled or at room temperature.

How to Serve

A close-up image of several chocolate bars stacked on top of each other, with two bars cut in half to show their inside. Each bar has three layers: the top and outer layer is a smooth, milk chocolate coating with a slightly glossy texture and some subtle ridges. Beneath that is a thick, golden caramel layer that looks soft and gooey with a shiny, sticky surface. The bottom layer is a light beige, crumbly biscuit base that appears dry and textured. The bars are resting on a white marbled surface. 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 is thicker and helps create a creamy texture, but you can substitute regular milk in an equal amount. The bars may be slightly less rich.

How do I prevent the chocolate coating from melting too quickly?

Make sure to chill the bars well after coating, and keep them refrigerated until serving. Avoid storing them in warm places to help the chocolate stay firm longer.