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. 
These look and sounds great! Also thanks for the link to the cupcake carrier! I’ve been wanting to buy one for awhile now but didn’t like that Wilton’s only held 12.
Those paper cupcake liners are so pretty! I keep seeing recipes from that book and I really want to get myself a copy!
Do you think you could add a few extra ounces of chocolate to the frosting without messing up the texture?
I just posted cupcakes from that book today too! And I also have the Wilton cupcake carrier. Not to thrilled with it either, but I got it because I needed something to carry a huge sheet cake in. I would love a double decker.
Your cupcakes look great, as always! I need to work on my frosting skills. (Hence the reason I posted a recipe that could be frosted in a “rustic” style!)
Jessica – Definitely check out that carrier. Not sure if you guys have a Container Store, but I think BB&B carries it now too.
Cate – I’m not sure if more chocolate would ruin the texture… Possibly. I was underwhelmed when I tasted the frosting by itself, but when it was on the cupcake, it was really good. The subtle flavor paired really well with this cupcake. I just really prefer my chocolate frosting to be really chocolatey!
Erin – Thanks! I’m always try to improve my skills. This was the first time I’ve tried the rosette. I usually pipe from the outside in.
Yay, for packages in the mail and new kitchens!
I like how you frosted the cupcakes, very pretty. I haven’t made SMBC yet but I’m gonna soon. Sounds good!
Happy Friday!
~ingrid
I need that cupcake carrier!! Thanks for the link to it!! Ive been on the out look for a great one for a while!
These are great cupcakes! Well done!!
These look awesome! What icing tip did you use, if you don’t mind me asking?
I used my trusty old 1M tip for the frosting.
Awesome, thank you!
The frosting is so delicate looking. Just the way Martha Stewart would like it.
love the recioes and will definately try them but as i live in the uk please could you give me imperial measures rather than cupa and sticks thanks:)
Fiona
when I make chocolate SMBC I actually use cocoa powder. I think it gives it a stronger chocolate flavor without messing with the texture. Maybe you could try adding some cocoa powder if the melted chocolate doesn’t taste bold enough.
also, I saw those snap n’ stack cupcake carriers at my local Meijer and bought 2. they weren’t cheap so as I was driving home I was deciding if I was going to regret spending nearly $50 on the 2 of them, but I couldn’t be happier with them. they’re come in *so* handy.