Milky Way Chocolate Bars

A soft, chewy, chocolate-covered treat with layers of creamy nougat and smooth caramel — perfect for homemade candy lovers or a fun weekend baking project.

Why You’ll Love This Recipe

• Tastes like the real candy bar but even softer and fresher
• Simple ingredients and no candy thermometer needed
• Perfect for parties, gifting, or storing in the freezer
• Kid-friendly treat that’s fun to make
• Rich chocolate and silky caramel in every bite

Ingredients You’ll Need

For the Nougat Layer

• 1 cup milk chocolate chips
• ¼ cup creamy peanut butter
• 2 tbsp butter
• 1 cup marshmallow creme

For the Caramel Layer

• 1 cup soft caramels (store-bought)
• 2 tbsp heavy cream or milk

For the Chocolate Coating

• 2 cups milk chocolate chips
• 2 tbsp coconut oil or butter (helps smooth the coating)

Instructions

1. Make the Nougat Layer

• Melt milk chocolate chips, peanut butter, and butter in a microwave-safe bowl or using a double boiler.
• Stir until smooth.
• Fold in the marshmallow creme until fully combined.
• Spread the nougat mixture into a parchment-lined baking dish (8×8 works great).
• Freeze for 20–25 minutes to set.

2. Add the Caramel Layer

• Melt soft caramels with heavy cream in the microwave or on the stove until smooth.
• Stir well and pour caramel over the chilled nougat layer.
• Spread evenly and return to the freezer for another 20 minutes.

3. Slice Into Bars

• Once firm, lift the layered block out of the dish using parchment paper.
• Cut into bar shapes — long rectangles or bite-size squares.

4. Coat in Chocolate

• Melt the milk chocolate chips with coconut oil (or butter) until smooth.
• Dip each bar into the melted chocolate, coating completely.
• Place on parchment and refrigerate until chocolate sets.

5. Serve

• Enjoy chilled, room temperature, or slightly softened depending on your preference.

You Must Know

• Chill each layer properly — this keeps the bars clean and structured.
• Use parchment paper to remove layers easily from the pan.
• Don’t overheat chocolate; warm in short intervals for best texture.
• Caramel thickens quickly — pour it immediately once melted.

Pro Tips

• Drizzle white chocolate over the finished bars for a bakery-style look.
• For extra chewiness, add a pinch of sea salt to the caramel.
• Freeze bars for firmer texture and clean chocolate coating.
• Use silicone molds if you want perfectly shaped mini bars.

Ingredient Substitutions

• Milk chocolate → semi-sweet or dark if you prefer less sweetness
• Marshmallow creme → mini marshmallows melted with a little butter
• Caramels → homemade caramel sauce (thickened)
• Coconut oil → butter or neutral oil

Serving Suggestions

• Serve chilled with a glass of milk
• Chop into small cubes for topping ice cream
• Wrap individually for gifting or lunchbox treats

Storage Tips

• Refrigerate up to 7 days in an airtight container
• Freeze up to 2 months; thaw 10 minutes before eating

Frequently Asked Questions

→ Can I make these without peanut butter?
Yes — just leave it out. The nougat will still be soft and delicious.

→ My caramel is too thick. What happened?
Add a little more cream and reheat gently until smooth.

→ Can I use dark chocolate for coating?
Absolutely — the bitterness balances the sweetness well.

→ Why did my chocolate crack when cutting?
Bars were too cold. Let them sit 5 minutes at room temperature before slicing.

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