I love how this recipe captures everything I enjoy about a Milky Way, but with better ingredients and a homemade touch. The chocolate nougat is fluffy and chocolatey thanks to the combination of melted chips and marshmallow fluff, while the caramel layer is velvety and gooey. Once they’re dipped in silky melted chocolate, these bars become the perfect make-ahead dessert or edible gift. They’re gluten-free and vegetarian, too, which makes them great for sharing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.
In a large saucepan over low-medium heat, I combine the chocolate chips and half of the evaporated milk. I stir for 4–5 minutes until melted and smooth, then add the marshmallow fluff and stir until fully blended.
I pour this nougat mixture into the prepared pan and smooth it out evenly. Then I refrigerate it while I prepare the caramel layer.
In a clean saucepan, I combine the caramels with the remaining evaporated milk over low-medium heat, stirring constantly until smooth and pourable.
I pour the caramel evenly over the chilled chocolate nougat layer, then return the pan to the fridge for at least 4 hours or overnight until fully set.
Once chilled, I lift the layered block out of the pan using the parchment paper and cut it into 16 even pieces—one vertical cut down the middle and seven horizontal cuts across each half.
I line a 9×13-inch baking sheet with parchment paper.
In a microwave-safe bowl, I melt the chocolate wafers on 50% power for 1 minute, stir, add the vegetable oil, then continue microwaving in 30-second intervals (still on 50% power), stirring in between, until smooth and glossy.
Using two forks or dipping tools, I dip each bar into the melted chocolate until fully coated, then place them on the prepared baking sheet.
I refrigerate the coated bars for 30 minutes before serving to let the chocolate set.
Servings and timing
This recipe makes 16 bars. Preparation Time: 20 minutes Cooking Time: 10 minutes Chilling Time: 4 hours (or overnight) + 30 minutes post-dip Total Time: About 5 hours (hands-on time is only 30 minutes)
Variations
I’ve used dark chocolate chips for a slightly less sweet nougat layer.
A pinch of sea salt on top before the chocolate sets gives these a salted caramel twist.
For a holiday spin, I’ve added a bit of cinnamon or chili powder to the caramel.
I’ve also made mini versions in a silicone candy mold for bite-sized treats.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to 1 week. If I want to keep them longer, I freeze them for up to 2 months—layered between sheets of parchment. When ready to serve, I let them sit at room temperature for about 10 minutes. I never microwave them, as it can melt the chocolate coating.
FAQs
Can I use store-bought caramel sauce?
Not for this recipe. I’ve tried, and it’s too runny. The soft chewy caramels melted with evaporated milk give the right thick and chewy consistency.
What if I don’t have chocolate melting wafers?
I’ve used regular semi-sweet chocolate chips in a pinch, but I add a little extra oil to make it smoother for dipping.
Can I use marshmallows instead of fluff?
Yes, I melt about 6–7 large marshmallows with a splash of water until smooth, though I find marshmallow fluff gives a better texture.
Do I have to use evaporated milk?
Yes, it’s essential for the texture and consistency of both layers. Regular milk tends to make the mixture too thin.
Can I skip dipping them in chocolate?
You can, but I don’t recommend it. The chocolate coating seals in the layers and gives that signature candy bar snap.
Conclusion
These Homemade Milky Way Bars are a nostalgic treat I love making from scratch. They have all the soft, chewy layers of the original—with richer flavor and a smoother texture. Whether I’m gifting them, storing them in the freezer for late-night cravings, or serving them at a party, they never last long. Once I started making these at home, I stopped buying the store-bought version.
Prep Pan:
Line an 8×8 inch pan with parchment paper, leaving some overhang for easy lifting.
Make the Nougat:
In a large saucepan over low-medium heat, combine chocolate chips and ⅓ cup evaporated milk. Stir frequently for 4–5 minutes until smooth.
Add marshmallow fluff and stir until fully incorporated.
Pour into prepared pan and smooth evenly. Chill in refrigerator while making caramel layer.
Make the Caramel:
In a clean saucepan, melt unwrapped caramels and remaining ⅓ cup evaporated milk over low-medium heat, stirring frequently until smooth.
Pour over the chilled nougat layer and spread evenly.
Refrigerate for 4 hours or overnight until firm.
Slice the Bars:
Lift chilled layers out of the pan using parchment. Cut into 16 bars (1 vertical cut, then 7 horizontal cuts on each half).
Line a 9×13 inch baking sheet with parchment paper.
Melt Chocolate Coating:
Add chocolate melting wafers to a microwave-safe bowl. Microwave on 50% power for 1 minute, stir, add vegetable oil, then continue in 30-second intervals (50% power) until smooth.
Dip and Coat:
Using two forks or dipping tools, dip each bar into the melted chocolate. Place onto the prepared baking sheet.
Chill and Serve:
Refrigerate for 30 minutes, or until coating is set. Store chilled and serve at room temperature or slightly cool.
Notes
You can swap chocolate chips with milk chocolate for a sweeter base.
Add a pinch of sea salt on top before chilling for a salted caramel version.
Bars can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 2 months.
