Description
These Homemade Milky Way Candy Bars feature a rich chocolate-marshmallow center, a soft and chewy caramel layer, and a smooth Ghirardelli chocolate coating. Made with just five ingredients, they're an irresistible homemade treat perfect for holidays, gifting, or satisfying chocolate cravings.
Ingredients
11 oz semi-sweet chocolate chips
⅔ cup evaporated milk, divided
7 oz marshmallow fluff
11 oz soft chewy caramels
10 oz Ghirardelli chocolate melting wafers
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine the semi-sweet chocolate chips with ⅓ cup evaporated milk. Stir continuously until the chocolate melts completely and the mixture is smooth and glossy.
- Remove the saucepan from the heat and immediately stir in the marshmallow fluff until thoroughly combined and thick, creamy, and smooth.
- Spread the chocolate-marshmallow mixture evenly into the prepared baking pan. Smooth the surface with a spatula and refrigerate for approximately 30 minutes, until firm enough to support the caramel layer.
- In a clean saucepan over low heat, combine the soft chewy caramels with the remaining ⅓ cup evaporated milk. Stir continuously until the caramels melt completely and the mixture becomes smooth and pourable.
- Pour the warm caramel evenly over the chilled chocolate-marshmallow layer. Spread gently with a spatula and refrigerate for approximately 45 minutes, until the caramel is completely set.
- Lift the chilled candy slab from the pan using the parchment paper overhang. Transfer to a cutting board and cut into 20 rectangular candy bars using a sharp knife. Refrigerate longer if the caramel is too soft or sticky.
- Melt the Ghirardelli chocolate melting wafers according to the package instructions, stirring until completely smooth.
- Using a fork or dipping tool, dip each candy bar into the melted chocolate, coating all sides evenly. Allow excess chocolate to drip off before placing the coated bars on a parchment-lined tray.
- Refrigerate the coated candy bars for 15 to 20 minutes, until the chocolate coating is completely firm. Transfer to an airtight container and keep refrigerated until ready to serve.
Notes
Dark Chocolate Variation: Replace the regular chocolate melting wafers with dark chocolate wafers for a deeper, less sweet flavor.
Sea Salt Caramel: Sprinkle a small pinch of flaky sea salt over the caramel layer before chilling for a delicious sweet-and-salty combination.
Milk Chocolate Coating: Use milk chocolate melting wafers for a sweeter and creamier chocolate shell.
Crunchy Nut Variation: Add finely chopped roasted peanuts or almonds over the caramel layer before refrigerating for extra crunch.
Mini Candy Bites: Cut the chilled candy into smaller squares for parties, holiday dessert trays, or bite-sized treats.
White Chocolate Drizzle: Decorate the finished candy bars with melted white chocolate for an attractive presentation.
Prevent Overheating: Always melt chocolate and caramel over low heat, stirring frequently to prevent scorching or graininess.
Easy Cutting: Chill the candy thoroughly before slicing. Use a sharp knife and wipe the blade between cuts to prevent sticking.
Caramel Consistency: Measure the evaporated milk carefully. Too much liquid can make the caramel layer overly soft. Refrigerate for an additional 15 to 20 minutes if necessary.
Chocolate Coating: Chocolate melting wafers provide a smooth coating that sets evenly. Regular chocolate chips may be substituted, but the coating can be thicker and softer.
Refrigerator Storage: Store candy bars in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper to prevent sticking.
Freezer Storage: Freeze candy bars in a freezer-safe container for up to 2 months, separating layers with parchment paper. Thaw in the refrigerator before serving.
Serving Tip: Allow refrigerated candy bars to sit at room temperature for 5 to 10 minutes before eating for a softer caramel texture.
Make Ahead: Prepare the candy bars 1 to 2 days before serving and keep refrigerated until needed.
Reheating: Reheating is not recommended because the chocolate coating may melt and the caramel can become excessively soft.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, No Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 candy bar
- Calories: 240 kcal
- Sugar: 29 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
