Indulge in the timeless combination of silky nougat, soft caramel, and smooth milk chocolate with these homemade Milky Way bars. This recipe recreates the iconic candy bar experience with simple pantry ingredients and easy steps, resulting in treats that are creamy, chewy, and wonderfully chocolatey.
Why You’ll Love This Recipe
Simple ingredients you can find almost anywhere
Layers of smooth nougat, gooey caramel, and glossy chocolate
Perfect for gifting, snacking, or serving at gatherings
Tastes incredibly close to the classic candy bar
Freezes well for long-term storage
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Nougat Layer
2 cups milk chocolate chips
1 cup marshmallow fluff
1/4 cup sweetened condensed milk
Caramel Layer
1 bag (11 oz) soft caramels
2 tablespoons heavy cream
Line an 8×8-inch square pan with parchment paper to prevent sticking and allow easy removal.
Melt 2 cups milk chocolate chips in the microwave in 30-second intervals, stirring until smooth.
Stir in the marshmallow fluff and sweetened condensed milk until fully combined and creamy.
Spread the nougat mixture evenly in the pan and freeze for 15–20 minutes to firm.
Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth.
Pour the caramel mixture over the chilled nougat, tilting the pan gently to spread it evenly. Freeze for 30–40 minutes, or until set but still soft.
Lift the slab out using parchment paper and cut into rectangles or small bars while still firm.
Melt 3 cups milk chocolate chips with the oil until smooth and glossy.
Dip each bar into the melted chocolate using a fork, letting excess chocolate drip off, then transfer to parchment paper.
Refrigerate for 30 minutes until fully set.
Servings and timing
Servings: 24 small bars Prep time: 25 minutes Cook time: 30 minutes Total time: 55 minutes
Variations
Use dark chocolate for a deeper, richer flavor.
Add a sprinkle of sea salt to the caramel before coating for a salted-caramel variation.
Swap milk chocolate chips in the nougat for half milk, half dark chocolate for a balanced sweetness.
Add finely chopped toasted almonds for a nutty twist.
Use coconut cream and dairy-free chocolate for a vegan-friendly version.
Storage/Reheating
Store bars in an airtight container in the refrigerator for up to 2 weeks.
For longer storage, wrap each bar in wax paper and freeze for up to 3 months.
Thaw frozen bars at room temperature for 15–20 minutes for best texture.
No reheating is needed, but slightly chilled bars hold their shape best.
FAQs
How do I keep the nougat layer smooth?
Stir the melted chocolate, marshmallow fluff, and condensed milk thoroughly until the mixture is completely uniform.
Can I melt the chocolate on the stovetop instead of the microwave?
Yes, using a double boiler gives excellent control and prevents scorching.
Why is my caramel too thick?
It may have been overheated; add a tiny splash of cream and reheat gently in short intervals.
How can I avoid grainy melted chocolate?
Heat the chocolate slowly and stir often. Overheating can cause it to seize.
What’s the best way to cut clean bars?
Cut the slab while chilled or slightly frozen using a sharp knife.
Can I make these ahead of time?
Yes, they store well and freeze beautifully, making them perfect for prepping in advance.
How do I keep the chocolate from cracking?
Adding a bit of oil to the chocolate helps maintain a smooth, flexible coating.
Can I use silicone molds?
Yes, silicone molds create evenly shaped bars and make removal easy.
Are these gluten-free?
Yes, all ingredients are naturally gluten-free, but always check packaging to be sure.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan for a doubled batch and adjust chilling times slightly.
Conclusion
Homemade Milky Way bars offer all the nostalgic flavor and texture of the classic candy bar in a simple, fun, and rewarding recipe. With soft nougat, luscious caramel, and a silky chocolate shell, these treats are perfect for sharing—or keeping all to yourself. Enjoy crafting a delicious, homemade version of a beloved favorite.
A delicious homemade version of the classic Milky Way candy bar, featuring layers of smooth nougat, gooey caramel, and a rich milk chocolate coating. Perfect for gifting, snacking, or enjoying as a nostalgic treat.
Author:Sophia
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:24 small bars
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Gluten Free
Ingredients
2 cups milk chocolate chips (nougat layer)
1 cup marshmallow fluff
1/4 cup sweetened condensed milk
1 bag (11 oz) soft caramels
2 tablespoons heavy cream
3 cups milk chocolate chips (coating)
2 tablespoons vegetable oil or coconut oil
Instructions
Line an 8×8-inch square pan with parchment paper.
Melt 2 cups milk chocolate chips in the microwave in 30-second intervals, stirring until smooth.
Mix in marshmallow fluff and sweetened condensed milk until smooth and creamy.
Spread nougat mixture evenly in the pan and freeze for 15–20 minutes.
Melt caramels with heavy cream in the microwave in 20-second intervals, stirring until smooth.
Pour caramel over the chilled nougat layer and spread evenly. Freeze for 30–40 minutes until set but still soft.
Lift the slab out of the pan using parchment and cut into bars or rectangles.
Melt 3 cups milk chocolate chips with oil until smooth and glossy.
Dip each bar into melted chocolate using a fork, allowing excess to drip off. Place on parchment paper.
Refrigerate the dipped bars for 30 minutes until fully set.
Notes
Use dark chocolate for a richer version.
Sprinkle sea salt over caramel for a salted-caramel twist.
Cut bars while firm for cleaner edges.
Chill dipped bars slightly before serving to maintain shape.
Use silicone molds for evenly shaped bars and easier removal.
