Homemade Milky Way Bars
These homemade milky way bars are filled with nougat, topped with caramel and dipped in chocolate. They are sure to please that sweet tooth craving! Pair them with a milky way martini and enjoy!
Equipment
- 13" x 9" Baking Pan
- Electric Mixer
Ingredients
Nougat
- 3 cups Granulated Sugar
- ¾ cup Corn Syrup See notes below to make your own corn syrup
- ¾ cup Water
- 1 pinch Iodized Salt
- 3 Egg Whites
- ½ cup Semi-Sweet Chocolate Chips
- 1 can Pam Original Cooking Spray
Caramel
- 1 cup Granulated Sugar
- 6 tbsp Salted Butter
- ½ cup Heavy Cream No heavy cream? Make your own: Melt 2.5 tbsp Salted Butter and add ¼ cup Milk, Combine and remove from heat.
- 1 pinch Iodized Salt
Chocolate Coating (Some grocery stores have the chocolate wafers for purchase in a throw away disposable cup. Simply heat in microwave to melt and throw away after dipping!
- 8 oz Milk Chocolate Candy Wafers Melt per package instruction
- 8 oz Dark Chocolate Candy Wafers Melt per package instruction
- Wax Paper
Instructions
Nougat
- Using a pan with a lid, add sugar, corn syrup, water and salt. Stir to combine, cover and cook over medium heat for 10 minutes. No need to stir. Remove lid after 10 minutes and set aside.
- While waiting, beat the egg whites with an electric mixer on highest setting until stiff peaks form. Set aside but whip again on high before the next step.
- Set the electric mixer to low speed. Very, very slowly in a very thin stream, add the syrup mixture to the egg whites. It should take approximately 5 minutes to complete. Don't add too quickly!
- Once the syrup mixture has been added completely, turn to the highest setting. Whip until you achieve a thick consistency. This will take approximately 10 - 15 minutes. Remove bowl from mixer.
- Add chocolate chips to the mixture and stir until completely melted.
- Spray with original Pam Cooking Spray on bottom and all sides
- Pour nougat mixture into oiled pan and spray a spatula with Pam and then smooth the nougat. Keep spraying spatula as required to smooth.
- Place in refrigerator while making the caramel.
- The easiest method for cleaning is to add water to the pan and heat over high heat. Let it cool some so you don't burn yourself. Clean the sticky mess with the warm water.
Caramel
- Add granulated sugar to a medium saucepan over medium high heat. Constantly stir until sugar melts and becomes a nice amber, brownish color. Be careful not to burn. Watch and stir!
- Add butter but be careful because this will quickly begin to bubble, so stir quickly and don't get splattered! Combine completely which will take approximately 2 minutes. You do not want it to separate (if this starts to happen, remove from heat and whisk, whisk, whisk)
- Very slowly add the heavy cream and stir constantly. Again be careful of a rapid bubbling! Boil for 1 minute.
- Remove from heat and stir in salt. Remove nougat from refrigerator and top with the caramel. Again use a spatula sprayed with Pam to smooth. Place back in refrigerator for 1 hour.
Chocolate Coating
- Remove Nougat / Caramel from refrigerator and remove from pan. It may take some work along the edges to remove. Cut into 1" to⅛ 2" square bars.
- Heat milk chocolate wafers according to package instruction. Dip half of the squares and place on wax paper to harden. Repeat with the dark chocolate and repeat.
- Note: The nougat will have a taffy like consistency until thawed. It is not recommended to serve these cold! Store in an airtight container on the counter.
Notes
Note: No corn syrup? You can make your own in 25 minutes:
In a sauce pan add 1 cup of granulated sugar, 3 oz. water, 1/8 tsp cream of tartar and a tsp of lemon juice (do not substitute or omit lemon juice) over medium high heat, stir continuously until dissolved. Turn heat down to a simmer until reduced to a thick syrup (approximately 20 minutes or when candy thermometer reads 230 degrees Fahrenheit). Remove from heat and set aside to cool.