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.
Author:Olivia
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:4 hours 30 minutes
Yield:16 pieces 1x
Category:Dessert
Method:No-bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 11.5 oz bag milk chocolate chips
3 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
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.
Stir in the marshmallow fluff into the melted chocolate mixture until fully combined, creating a creamy chocolate marshmallow 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.
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.
Pour the melted caramel evenly over the chilled chocolate marshmallow layer. Refrigerate for about 4 hours or until the entire candy is fully set.
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.
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
Allow the candy to set completely for best results.
Store in an airtight container to maintain freshness.