Homemade Milky Way-style bars stack soft chocolate-marshmallow nougat beneath a creamy caramel layer, then enclose each portion in smooth chocolate. The recipe uses an 8×8-inch pan to form the center and a parchment-lined 9×13-inch sheet to hold all 16 dipped bars while their coatings set.
Active preparation and cooking total about 30 minutes—20 minutes of preparation and 10 minutes at the stove—but firm centers require at least 4 hours of refrigeration, with an overnight chill producing the cleanest cuts. A final 30-minute chill sets the outer coating.
Homemade Candy Bar Ingredients
For the nougat layer, use one 11-ounce bag semisweet chocolate chips, ⅓ cup evaporated milk, and one 7-ounce container marshmallow fluff. For the caramel layer, unwrap one 11-ounce bag soft chewy caramels and measure another ⅓ cup evaporated milk.
The coating needs one 10-ounce bag Ghirardelli chocolate melting wafers and 1 tablespoon vegetable oil. Keep the two identical evaporated-milk portions separate before starting: the first belongs with the chocolate nougat and the second loosens the melted caramel.
If you enjoy this recipe, you may also like Chocolate Caramel Pecan Fudge.
How to Make Homemade Milky Way Bars
- Line an 8×8-inch pan with parchment and leave overhang on opposite sides.
- Over low to medium heat, stir semisweet chips with one ⅓-cup portion evaporated milk for 4 to 5 minutes until silky. Stir in all marshmallow fluff.
- Spread the nougat in the pan and refrigerate while making caramel.
- In a clean saucepan, melt the unwrapped caramels with the remaining ⅓ cup evaporated milk over low to medium heat, stirring constantly. Pour over nougat and chill at least 4 hours or overnight.
- Lift the firm slab and cut exactly 16 pieces: cut once down the center, then make 7 evenly spaced crosswise cuts through both halves.
- Melt wafers at 50% microwave power for 1 minute. Stir in oil and continue in 30-second half-power bursts. Dip every bar, drain excess, place on a lined 9×13 sheet, and chill 30 minutes.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare a Reliable Parchment Sling
Fit parchment into the 8×8-inch pan with enough paper extending beyond two opposing sides to grasp later. Press the paper neatly into the corners so the nougat forms a square slab rather than gathering in rounded folds.
The overhang matters because the chilled caramel and nougat will be too firm and sticky to invert cleanly. A parchment sling lifts the center straight upward without prying at the layers. Set up the pan before heating chocolate so the smooth mixture can be poured immediately.
If you enjoy this recipe, you may also like Fudgy Pumpkin Cookies.
Cook the Chocolate Nougat Gently
Combine the full 11 ounces semisweet chips and only half the total evaporated milk—exactly ⅓ cup—in a large saucepan. Warm over low to medium heat for about 4 to 5 minutes, stirring often with a rubber spatula and scraping the bottom.
When the mixture is silky and no chips remain, stir in the entire 7-ounce container marshmallow fluff. Continue folding until the nougat is uniform, with no white streaks. Avoid higher heat, which can scorch chocolate before the dense fluff is incorporated.
Add the Caramel Layer
Spread the chocolate nougat across the lined pan and place it in the refrigerator. Clean the saucepan thoroughly or use a second one. Add the unwrapped 11 ounces soft caramels and the remaining ⅓ cup evaporated milk.
Melt over low to medium heat while stirring constantly. Caramel can catch quickly, so keep the spatula moving across the entire bottom. Once creamy and smooth, pour it over the chilled nougat and allow it to spread into an even top.
Chill Until Completely Firm
Return the layered pan to the refrigerator for at least 4 hours. Overnight chilling is preferable when the schedule allows because the center becomes easier to lift and cut without compressing the nougat or smearing the caramel.
Do not substitute a brief surface chill. Both layers must be solid through the middle before a knife enters them. If the slab bends noticeably when lifted by the parchment, return it to the refrigerator rather than forcing the cutting stage.
Cut Exactly Sixteen Centers
Lift the firm slab onto a cutting board by its parchment. Make one straight cut from top to bottom through the center, creating two equal halves. Then make 7 evenly spaced cuts across both halves. This layout produces exactly 16 candy-bar pieces.
Use a sharp knife and wipe the blade between cuts when caramel clings. Equal pieces coat and set at similar rates. If edges soften while working, pause and chill them again before dipping.
Melt the Coating at Half Power
Line the 9×13-inch baking sheet with parchment. Place all 10 ounces chocolate melting wafers in a large microwave-safe bowl. Heat at 50% power for 1 minute, then stir and add exactly 1 tablespoon vegetable oil.
Continue microwaving in 30-second bursts at 50% power, stirring after each interval, until completely smooth. Half power provides control and helps prevent localized scorching. Stop as soon as the final wafers melt rather than overheating the coating.
Dip and Set Every Bar
Using two forks or dipping tools, lower one chilled center at a time into the melted chocolate. Turn it until every side is covered, lift it, and let excess coating drip back into the bowl. Transfer it to the prepared sheet without touching neighboring pieces.
Repeat for all 16 bars, reheating the chocolate briefly at half power only if necessary. Refrigerate the completed sheet for 30 minutes so the coating sets. Store the bars airtight in the refrigerator for up to 2 weeks.
Conclusion
Line an 8×8 pan. Melt semisweet chips with ⅓ cup evaporated milk for 4 to 5 minutes, add fluff, spread, and chill. Melt caramels with the remaining milk, pour over, and chill at least 4 hours or overnight. Cut 16 pieces. Melt wafers at half power, add oil, dip each bar, place on a lined 9×13 sheet, and refrigerate 30 minutes.
Frequently Asked Questions
- → How long must the candy center chill?
Chill it for at least 4 hours; overnight is best for a firm slab and clean cuts.
- → How do I cut exactly 16 bars?
Cut the slab once down the middle, then make 7 evenly spaced cuts across both halves.
- → Why melt the coating at 50 percent power?
Reduced microwave power warms chocolate gradually and lowers the risk of scorching while the wafers melt.
- → How long do homemade candy bars keep?
Store the fully set bars in an airtight container in the refrigerator for up to 2 weeks.