Introduction

These homemade Milky Way bars recreate the classic candy with rich layers of silky chocolate, fluffy marshmallow, and smooth caramel. Perfect for satisfying your sweet tooth, they are a fun and rewarding treat to make at home.

In a white bowl lined with white parchment paper sits a stack of chocolate-covered bars. The bars have a smooth, glossy dark chocolate coating with thin chocolate lines on top. Two bars are whole, and two are cut in half, showing a thick, golden caramel layer on top of a light tan, crumbly biscuit base. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces semi-sweet chocolate chips
1/3 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 to ensure easy removal of the layered bars once set.
Step 2: In a large saucepan over low-medium heat, combine the semi-sweet chocolate chips with half of the evaporated milk (1/3 cup). Stir frequently for 4-5 minutes until the mixture becomes silky smooth. Then, add the marshmallow fluff and stir until completely incorporated.
Step 3: Pour the chocolate and marshmallow mixture into the prepared pan and smooth the surface evenly. Refrigerate the pan to allow this layer to set solidly.
Step 4: Use a clean saucepan and combine the unwrapped soft caramels with the remaining evaporated milk (1/3 cup) over low-medium heat. Stir continuously until the caramel melts into a smooth, silky consistency.
Step 5: Pour the melted caramel gently over the set chocolate layer and smooth it out evenly. Chill the layered bars in the refrigerator for 4 hours or ideally overnight to fully firm up.
Step 6: Once chilled thoroughly, lift the layered slab out of the pan using the parchment paper. Cut into 16 equal pieces by first making one vertical cut down the center and then seven horizontal cuts across each half.
Step 7: Line a 9×13 inch baking sheet with parchment paper to catch any excess chocolate coating.
Step 8: Place the chocolate melting wafers in a microwave-safe bowl and microwave on 50% power for 1 minute. Stir well, then add the vegetable oil and continue microwaving in 30-second intervals at 50% power, stirring after each, until the mixture is smooth and fluid.
Step 9: Using two forks or dipping tools, carefully dip each cut bar fully into the melted chocolate coating, ensuring it is thoroughly covered. Transfer the coated bars onto the prepared baking sheet.
Step 10: Refrigerate the coated bars on the baking sheet for 30 minutes to allow the chocolate coating to harden before serving.

Tips & Variations

For cleaner cuts, warm your knife slightly before slicing the bars to prevent sticking.
You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
If you prefer a thicker chocolate coating, dip bars twice, allowing the first coat to set before dipping again.

Storage

Store the homemade Milky Way bars in an airtight container in the refrigerator for up to one week. To enjoy, bring them to room temperature for a few minutes before serving. They can also be frozen for up to one month; thaw in the refrigerator before eating.

How to Serve

The image shows three chocolate bars stacked on each other, each bar with three layers. The top layer is a smooth, shiny milk chocolate with diagonal lines etched on top in a darker shade. The middle layer is thick, golden caramel with a glossy and slightly gooey texture. The bottom layer is a light, crumbly biscuit with small, uneven bits giving it a rough texture. The bars are placed on a white marbled surface with soft lighting that highlights the silky caramel and the rich chocolate coating. 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 richer texture and helps achieve the smooth consistency needed. Using regular milk may make the layers thinner and less stable, so it’s best to stick with evaporated milk for this recipe.

What if I don’t have chocolate melting wafers?

You can use good-quality chocolate bars for melting, but add a tablespoon of vegetable oil or shortening to help achieve a smooth, glossy coating similar to melting wafers.