Homemade Milky Way Bars Treat is my shortcut way to get that classic chocolate‑nougat‑caramel combo without any fussy candy thermometers. These bars start with a soft, fluffy nougat made from melted chocolate, marshmallow fluff, and sweetened condensed milk, then get topped with a silky caramel layer and wrapped in a smooth milk‑chocolate shell. The result tastes just like a Milky Way bar, only fresher, thicker, and a little more indulgent.
I love making these because everything is done in simple layers in a pan, then cut into pieces and dipped. They’re no‑bake apart from melting and chilling, and the ingredients are familiar pantry staples. Once the bars are set, they slice beautifully and are perfect for gifting, dessert trays, or keeping in the fridge for whenever a candy bar craving hits.
Ingredients for Homemade Milky Way Bars Treat
Your base ingredients match the nougat layer used in many shortcut recipes; here’s a complete version for a small pan of bars.
For the nougat layer:
- 2 cups milk chocolate chips
- 1/4 cup sweetened condensed milk
- 1 cup marshmallow fluff (or marshmallow crème)
For the caramel layer:
- 1 bag soft caramels (about 11 oz), unwrapped
- 3–4 tablespoons heavy cream or evaporated milk
For the chocolate coating:
- 2–3 cups milk chocolate chips or melting wafers
- 1–2 teaspoons neutral oil (vegetable or coconut) to thin, if needed
How I Make Homemade Milky Way Bars Treat
1. Prepare the pan
I line an 8×8‑inch square baking pan with parchment paper, leaving overhang on two sides to act as handles. A light spray of nonstick spray on the parchment makes it even easier to lift the set layers out later.
2. Make the chocolate nougat
In a microwave‑safe bowl or small saucepan, I combine the 2 cups milk chocolate chips and the sweetened condensed milk. I warm gently—either in the microwave in short bursts, stirring often, or on low heat on the stove—until the chocolate is completely melted and the mixture is smooth and glossy. Off the heat, I fold in the marshmallow fluff until everything is fully combined and fluffy. This mixture becomes the soft nougat center.
I scrape the nougat into the prepared pan and spread it into an even layer with a spatula. Then I chill it in the fridge for about 30–45 minutes, just until it’s firm enough to support the caramel layer.
3. Add the caramel layer
To make the caramel, I place the unwrapped caramels and heavy cream (or evaporated milk) in a clean saucepan over low to medium‑low heat. I stir constantly until the caramels melt into a smooth, pourable sauce with no lumps. If it seems too thick, I add another spoonful of cream; if it’s very thin, I let it bubble gently for a minute to thicken.
Working quickly, I pour the warm caramel over the chilled nougat and tilt the pan so it covers the surface evenly. Then I return the pan to the refrigerator and chill for at least 2–3 hours, or until both layers are very firm and cold. This makes cutting and dipping much easier.
4. Cut into bar shapes
Once the layers are fully set, I lift the slab out of the pan using the parchment and place it on a cutting board. With a sharp knife lightly coated in oil or warmed under hot water and dried, I cut the slab into small rectangles—anywhere from bite‑size pieces to classic candy‑bar shapes. I often aim for about 16–20 bars. I place the cut pieces on a parchment‑lined tray and chill them again while I prepare the coating.
5. Coat in milk chocolate
For the outer shell, I melt the remaining milk chocolate chips or melting wafers with a teaspoon or so of oil in a microwave‑safe bowl, heating in 20‑ to 30‑second bursts and stirring until smooth. The touch of oil helps the coating stay fluid and set with a nice shine.
Using a fork or dipping tool, I lower each chilled nougat‑caramel piece into the melted chocolate, turning to coat all sides. I let the excess drip off, then place the coated bar back on a parchment‑lined tray. If the centers start to soften while I’m working, I pop them back in the fridge or freezer for a few minutes, then continue dipping. When all the bars are coated, I drizzle any remaining chocolate over the tops for that classic rippled effect. I chill the tray until the chocolate shell is completely set.
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