Homemade Candy Bars (Print Version)
# Ingredients:
→ For the Nougat Layer
01 -
11 oz bag semi-sweet chocolate chips
02 -
1/3 cup evaporated milk
03 -
7 oz container marshmallow fluff
→ For the Caramel Layer
04 -
11 oz bag soft chewy caramels, unwrapped
05 -
1/3 cup evaporated milk
→ For the Chocolate Coating
06 -
10 oz bag Ghirardelli chocolate melting wafers
07 -
1 tablespoon vegetable oil
# Instructions:
01 -
Line an 8x8 inch pan with parchment paper, leaving some overhang on the sides so you can easily lift the bars out later.
02 -
In a large saucepan over low to medium heat, combine the chocolate chips and half of the evaporated milk. Cook for about 4 to 5 minutes, stirring often with a rubber spatula, until the mixture is silky smooth. Stir in the marshmallow fluff until it's completely mixed in.
03 -
Pour the chocolate nougat mixture into the bottom of your prepared pan. It should spread out and level itself pretty well. Pop it in the fridge to set while you make the next layer.
04 -
Clean out your saucepan (or grab a fresh one) and melt the unwrapped caramels with the remaining evaporated milk over low to medium heat. Stir constantly until the mixture is smooth and creamy.
05 -
Pour the caramel layer over the chilled chocolate layer, letting it spread out on its own. Put the pan back in the fridge and chill for at least 4 hours or overnight until it's completely firm.
06 -
When everything is solid, lift the whole thing out of the pan using the parchment paper overhang. Cut it into 16 pieces - make one cut down the middle from top to bottom, then make 7 evenly spaced cuts across each half.
07 -
Line a 9x13 inch baking sheet with parchment paper and set it aside.
08 -
Put the chocolate melting wafers in a large microwave-safe bowl. Microwave at 50% power for 1 minute, then stir and add the vegetable oil. Keep microwaving in 30-second bursts at 50% power, stirring between each one, until the chocolate is completely smooth.
09 -
Using two forks or dipping tools, dip each candy bar into the melted chocolate, making sure it's completely covered. Let any extra chocolate drip off, then place it on the parchment-lined baking sheet. Work one bar at a time until they're all dipped.
10 -
Put the baking sheet in the fridge for 30 minutes to let the chocolate coating set up. Then they're ready to enjoy!
# Notes:
01 -
These taste even better than store-bought Milky Way bars!
02 -
Store in an airtight container in the fridge for up to 2 weeks.
03 -
The overnight chill works best for clean cuts, but 4 hours minimum will do the trick.
04 -
Unwrapping all those caramels is the hardest part - everything else is easy!