Homemade Milky Way Candy Bars


Homemade Milky Way Candy Bars

This homemade version of the classic candy bar, Milky Way, is even better than the original!

Homemade Milky Way Candy Bars
Homemade Milky Way Candy Bars

Homemade Milky Way Candy Bars is one of those homemade candy recipes that's easy enough to make all year round, and perfect to whip up if you want to make homemade Halloween candy. There's nothing quite like biting into a sweet candy bar... except biting into a candy bar that you've made yourself.

These copycat candy bars are super easy to make, and they taste just like the original. The layers of caramel and nougat in the center are simply divine! From Easter to Halloween, there are so many great occasions to give this recipe a try. Making your candy yourself is the best way to show an extra little sign that you care.




  • 1 (7.5 ounce) jar marshmallow fluff
  • 3/4 cup chocolate hazelnut spread, like Nutella
  • 12 ounces candy coating, divided
  • 7 ounces caramel candies
  • 2 tablespoons milk


  1. Line a standard 8 x 4 loaf pan with a sheet of parchment paper cut to fit and leaving a 2-inch overhang on the long sides.

  2. Place about half the candy coating into a microwave safe bowl and melt in 30 second intervals until it can be stirred smooth. Pour this into the prepared loaf pan and tilt the pan to cover the bottom evenly. Chill for 5 to 10 minutes.

  3. Meanwhile, combine the marshmallow fluff and chocolate spread in another microwave safe bowl and heat for 30 seconds, stirring until there are no longer any streaks of white. Pour this into the loaf pan, again spreading into an even layer.

  4. Using another microwave safe bowl, unwrap the caramels and place into the bowl. Add 2 tablespoons milk. Heat in 30 second increments, stirring and adding additional milk if necessary to make a smooth mixture. Pour over the marshmallow layer, spreading evenly.

  5. Cover lightly with plastic wrap and chill for several hours or overnight.

  6. Remove pan from the freezer and use the overhanging paper to remove candy from the pan. Use a serrated knife to cut straight down (do not drag it through the candy) to make 1-inch wide strips. Dip the knife into warm water and wipe dry between cuts. Cut the strips to make 8 regular-size bars or 16 smaller bars.

  7. Place the remaining candy coating in a microwave safe bowl and melt at 30 second increments until it can be stirred smooth. Dip the bars to cover the top, sides, and ends. Then set them onto a baking sheet lined with parchment paper and allow to cool completely.

  8. Store bars in a sealed container at cool room temperature or in the refrigerator.

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