Homemade Milky Way Bars (Print version)

Homemade Milky Way Bars with chocolate malt nougat, soft caramel, and a glossy chocolate shell.

# Ingredients:

For the chocolate layers

01 - 2 cups (340 g) semi-sweet chocolate chips, divided
02 - 2 cups (340 g) milk chocolate chips, divided
03 - 2 tablespoons refined coconut oil or shortening, divided

For the chocolate malt nougat

04 - 4 tablespoons (56 g) unsalted butter
05 - 1/2 cup (100 g) granulated sugar
06 - 1/4 cup (60 ml) evaporated milk
07 - 1 1/2 cups (210 g) marshmallow creme
08 - 1/2 cup (85 g) semi-sweet chocolate chips
09 - 1/4 cup (30 g) malted milk powder
10 - 1 teaspoon vanilla extract
11 - 1/4 teaspoon fine salt

For the caramel layer

12 - 11 oz (310 g) soft caramels, unwrapped
13 - 2 tablespoons (30 ml) heavy cream
14 - Pinch of fine salt

# Instructions:

01 - Line a 9x13-inch pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment so the caramel releases cleanly.
02 - Melt 1 cup semi-sweet chocolate chips, 1 cup milk chocolate chips, and 1 tablespoon coconut oil in short microwave bursts or over low heat. Stir until smooth, spread evenly in the pan, and chill for 10-15 minutes until firm.
03 - In a medium saucepan, melt the butter with the sugar and evaporated milk over medium heat. Bring to a gentle simmer and cook for 3-4 minutes, stirring often, until smooth and slightly thickened.
04 - Remove the pan from the heat. Stir in the marshmallow creme, 1/2 cup semi-sweet chocolate chips, malted milk powder, vanilla, and salt until glossy. Spread the nougat over the chilled chocolate base and chill for 15 minutes.
05 - Melt the caramels with the heavy cream and a pinch of salt over low heat or in the microwave, stirring until smooth. Spread over the nougat and chill for 20-25 minutes until set.
06 - Melt the remaining 1 cup semi-sweet chocolate chips, 1 cup milk chocolate chips, and 1 tablespoon coconut oil until smooth. Spread over the caramel layer and chill for at least 1 hour until firm.
07 - Lift the slab from the pan using the parchment. Let it stand for 5 minutes, then cut into bars with a warm sharp knife, wiping the blade between cuts.

# Good to know:

01 - Plan for about 1 hour 45 minutes of inactive chilling time.
02 - For smaller party pieces, cut into 36 squares instead of 24 bars.
03 - Store chilled for the neatest texture and cleanest chocolate shell.

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