Homemade Milky Way Candy Bars
These little candy bars were pretty easy to throw together. However, I was reminded how much I dislike dipping things. I just can’t get pretty looking candies when I dip things. No worries though because they tasted awesome and just like a Milky Way Bar.
One Year Ago: Chocolate M&M Cookies
Two Years Ago: Pink M&M Pretzel Treats
Homemade Milky Way Candy Bars
Ingredients:
2 cups semi-sweet chocolate chips
1 (8 oz.) tub frozen whipped topping, thawed
Kraft caramels, unwrapped
2 cups milk chocolate chips
2 tablespoons vegetable oil
Directions:
Line an 8 or 9-inch square pan with wax paper.
In a medium bowl, melt semi-sweet chocolate chips in the microwave at fifty percent power, or use a double boiler.
Using an electric mixer on high speed, beat melted chocolate for about 30 seconds.
Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more.
Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands). Place in freezer for 30 minutes.
Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares. Return squares to freezer for another 15-20 minutes.
Melt the caramels according to package instructions (or make your own!). Allow caramel to cool slightly. Spread a small amount of caramel on top of each square of the chocolate mixture. Return squares to freezer for 20 minutes.
Meanwhile, melt milk chocolate chips with 2 tablespoons of vegetable oil and stir until well combined. Dip frozen chocolate squares into melted chocolate to coat. Place on wax paper to set. Keep chocolates in an airtight container in the refrigerator.
Recipe adapted from Let's Dish
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks tasty!
These look like heaven!!!
way to kick pecan pie up a notch! fabulous 🙂
These look absolutely amazing, I can never resist pecan pie
Mal @ The Chic Geek
I actually did make chocolate pecan pie for Thanksgiving… and quite a boozy one too! I think these pecan pie brownies would have gone over well. I’ll keep them in mind for next year!
beantownbaker — December 4th, 2012 @ 10:08 am
Boozy definitely means better in my mind!
These are in the oven now. I can’t wait to try them! Confession – I don’t think I can wait for them to cool overnight before I have a taste.
beantownbaker — December 30th, 2012 @ 11:30 am
Hope you liked them!
What a great recipe, Jen!
Holy yum!
Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
those hing look so good before i even try to cook them so awesome baby who ever invented those you are awesome so so good mmmmmmmm………..
I found that baking the brownies for only 10 minutes before adding the rest was not long enough. The pecan pie topping fell right into the brownie batter and 55 minutes later,and what is left on the top is hard as a rock and the brownie still gooey and a little runny. I won’t be able to cut into squares but it still tastes good so I will chop it all together and we can eat with it a spoon and some ice cream.
beantownbaker — December 1st, 2013 @ 6:45 pm
Bummer that they didn’t bake all the way through for you. Although underbaked brownies are one of my favorite desserts ever! Glad you still enjoyed them.