Homemade Milky Ways Recipe

Introduction

These homemade Milky Ways are a delightful treat combining creamy chocolate, gooey caramel, and fluffy marshmallow in every bite. Perfect for candy lovers wanting a delicious homemade twist on the classic favorite.

Ingredients

• 1 11.5 oz bag milk chocolate chips
• 6 Tablespoons evaporated milk (divided)
• 1 7 oz container marshmallow fluff
• 1 11 oz bag of caramels, unwrapped
• 1 pound chocolate almond bark or milk dipping chocolate

Instructions

1. Step 1: Add the milk chocolate chips and 3 tablespoons of evaporated milk to a microwave-safe bowl. Microwave for 45 seconds, then stir. If the chocolate isn’t fully melted, heat in 10-second intervals, stirring well after each, until smooth and melted.
2. Step 2: Stir in the marshmallow fluff until completely combined.
3. Step 3: Pour the chocolate mixture into an 8-inch square pan lined with parchment paper. Refrigerate to set while you prepare the caramel layer.
4. Step 4: In a microwave-safe bowl, heat the unwrapped caramels with the remaining 3 tablespoons of evaporated milk for 1 minute. Stir well, then continue heating in 10-second intervals, stirring after each, until the caramel is smooth and melted.
5. Step 5: Pour the melted caramel over the chilled chocolate layer. Place the pan in the refrigerator for about 4 hours, or until fully set.
6. Step 6: Use the parchment paper to lift the candy slab out of the pan and place it on a cutting board. Cut into squares to create your candy bars.
7. Step 7: Melt the chocolate almond bark or dipping chocolate. Using two forks, dip each candy square into the melted chocolate. Place the coated candies on a lined baking sheet and allow to set completely.

Tips & Variations

• For a nutty twist, sprinkle chopped toasted almonds over the caramel layer before refrigerating.
• You can substitute dark chocolate chips for the milk chocolate for a richer flavor.
• If you prefer, drizzle the melted almond bark over the squares instead of dipping for a lighter coating.

Storage

Store homemade Milky Ways in an airtight container in the refrigerator for up to two weeks. Allow them to come to room temperature for a few minutes before serving to enjoy the best texture. You can also freeze them for up to three months; thaw in the refrigerator overnight before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk helps achieve the right creamy texture and consistency. Regular milk is thinner and may affect the final firmness and smoothness of the candy.

Is it necessary to use almond bark for coating?

Almond bark or dipping chocolate melts smoothly and hardens with a good shine, making it ideal for coating. You can use regular chocolate chips, but you may need to add a small amount of shortening to achieve a similar texture.

Homemade Milky Ways Recipe

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★★★★★

4.8 from 67 reviews

• Author: Mariam
• Total Time: 4 hours 30 minutes
• Yield: Approximately 24 squares 1x

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Description

This homemade Milky Ways recipe recreates the classic candy bar with rich layers of creamy milk chocolate, fluffy marshmallow, smooth caramel, and a crisp chocolate coating. Perfectly sweet and indulgent, these squares combine melted chocolate chips, marshmallow fluff, and caramel, finished with a luscious chocolate almond bark dipping. An easy no-bake treat that sets in the fridge, ideal for candy lovers craving a nostalgic homemade delight.

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Ingredients

Scale 1x2x3x

Chocolate Layer

• 1 11.5 oz bag milk chocolate chips
• 3 Tablespoons evaporated milk (divided)
• 1 7 oz container marshmallow fluff

Caramel Layer

• 1 11 oz bag of caramels, unwrapped
• 3 Tablespoons evaporated milk (divided)

Chocolate Coating

• 1 pound chocolate almond bark or milk dipping chocolate

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Instructions

1. Melt Chocolate: Add milk chocolate chips and 3 tablespoons of evaporated milk to a microwave-safe bowl. Microwave for 45 seconds, then stir. Continue heating in 10-second intervals, stirring well after each, until the chocolate is completely melted and smooth.
2. Combine with Marshmallow: Stir in the marshmallow fluff into the melted chocolate mixture until fully combined, creating a creamy chocolate marshmallow layer.
3. Set Chocolate Layer: Pour this mixture into an 8-inch square pan lined with parchment paper. Place it in the refrigerator to chill and firm while you prepare the caramel layer.
4. Melt Caramel: Place the unwrapped caramels and remaining 3 tablespoons evaporated milk in a microwave-safe bowl. Heat for 1 minute, then stir. Continue to heat in 10-second intervals, stirring after each, until the caramel is melted completely and smooth.
5. Add Caramel Layer: Pour the melted caramel evenly over the chilled chocolate marshmallow layer. Refrigerate for about 4 hours or until the entire candy is fully set.
6. Cut Candy Squares: Using the parchment paper, lift the set candy out of the pan and place it on a cutting board. Cut into square pieces of desired size.
7. Dip in Chocolate Coating: Melt the chocolate almond bark in a microwave-safe bowl using short bursts of heating and stirring until smooth. Using two forks, dip each candy square into the melted chocolate bark, coating fully. Place dipped squares on a lined baking sheet to set up at room temperature or in the fridge.

Notes

• Ensure the chocolate and caramel are melted smoothly to avoid lumps in the candy layers.
• Use parchment paper to easily lift the candy from the pan without breaking.
• Allow sufficient cooling and setting time for both layers for clean cuts and firm texture.
• Store finished Milky Way squares in an airtight container in the refrigerator for up to 2 weeks.
• For a dairy-free version, substitute evaporated milk and marshmallow fluff with vegan alternatives.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Candy, Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Homemade Milky Ways, Candy Bar Recipe, Marshmallow Candy, Caramel Chocolate Treat, No Bake Candy