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Recreating the iconic Milky Way bar at home lets you enjoy a soft nougat center layered with rich caramel and enveloped in smooth chocolate anytime you crave it. This recipe balances creamy textures and sweet flavors in every bite, giving you that perfect candy bar experience without reaching for the store-bought version.
I made these for a movie night with friends and everyone was amazed at how close they tasted to the original candy bars. Now they keep asking me to make a fresh batch whenever we get together.
Ingredients
- Milk chocolate chips for nougat layer: this forms the creamy base, choose good quality for smooth texture
- Marshmallow fluff: adds that signature soft chewiness reminiscent of classic nougat
- Sweetened condensed milk: brings sweetness and helps bind the nougat mixture
- Soft caramels: melt easily into a luscious layer that gives the candy bar its gooey center
- Heavy cream: ensures the caramel melts silky and smooth
- Milk chocolate chips for coating: use a smooth melting variety for a shiny finish
- Vegetable or coconut oil: thins the chocolate for a glossy, professional-looking coating
Step-by-Step Instructions
- Scoop and line:
- Line an 8x8-inch square pan with parchment paper to prevent sticking. The parchment makes it easy to lift the candy slab out later without breaking.
- Create nougat base:
- Melt 2 cups of milk chocolate chips in the microwave, stirring every 30 seconds until completely smooth to avoid overheating. Fold in marshmallow fluff and sweetened condensed milk until the mixture becomes uniform. This forms a soft but sturdy nougat layer.
- Freeze nougat:
- Spread the nougat mixture evenly into the lined pan. Put it in the freezer for 15 to 20 minutes to firm up. Chilling at this stage makes it easier to layer and cut later.
- Make caramel layer:
- Unwrap the soft caramels and place them in a microwave-safe bowl with the heavy cream. Microwave in 20-second bursts, stirring well each time, until completely melted and silky. Pour the caramel over the chilled nougat and carefully tilt the pan to spread it evenly. Freeze again for 30 to 40 minutes so the caramel sets firmly but keeps its softness.
- Cutting the bars:
- Lift the entire candy slab from the pan using the edges of the parchment paper. Use a sharp knife to cut into rectangles or fun-size bars. Work quickly or keep the slab in the freezer to get clean, neat edges.
- Coat with chocolate:
- Melt 3 cups of milk chocolate chips with the vegetable or coconut oil to thin it out and ensure a smooth coating. Use a fork to dip each bar into the melted chocolate, allowing excess to drip off, then place them on parchment paper. Refrigerate the coated bars for 30 minutes until the chocolate hardens with a nice shine.
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They freeze beautifully, so you can keep a stash ready for when a sweet craving hits. My personal favorite is the caramel layer, which reminds me of my childhood after-school treats. Sharing these bars with family always brings back the best memories of cozy afternoons and homemade sweets.
Storage Tips
Keep finished bars in an airtight container in the refrigerator for up to two weeks. For longer storage, individually wrap each bar in wax paper and freeze them for up to three months. Thaw at room temperature before serving to bring out the soft chewiness of the nougat and caramel.
Ingredient Substitutions
You can use dark chocolate chips instead of milk chocolate for a richer flavor. If you want a vegan version, try coconut cream instead of heavy cream and use plant-based chocolate chips. For a nutty twist, sprinkle chopped toasted almonds or pecans on top before the chocolate coating hardens.
Serving Suggestions
These bars are perfect with a cold glass of milk or a cup of coffee to balance their sweetness. They also make great homemade gifts when wrapped in colorful parchment and tied with a ribbon. Try topping them with sea salt flakes for a salted caramel vibe that adds a sophisticated touch.
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Frequently Asked Questions
- → How do I make the nougat layer smooth?
Melt the milk chocolate chips carefully and stir in marshmallow fluff and condensed milk until fully combined. This creates a creamy, uniform nougat texture.
- → What helps the caramel layer spread evenly?
Adding heavy cream while melting the caramels helps create a soft, pourable caramel that spreads smoothly over the chilled nougat.
- → Why freeze between layers?
Freezing firms each layer, making it easier to handle and ensuring clean, distinct layers in the final bars.
- → How can I achieve a glossy chocolate coating?
Mixing a small amount of vegetable or coconut oil with melted chocolate improves sheen and helps the coating set smoothly.
- → What size should I cut the bars?
Cutting the bars while frozen into rectangles or fun-size pieces yields neat edges and prevents sticking.