Gluten free, dairy free, refined sugar bar Mars candy bars, also known as Milky Way bars (in the US)- yes they’re the same bar just made by 2 different brands!

With a silky smooth chocolate nougat and a gooey caramel all wrapped in a rich dark chocolate coating.

Serves: 20

Ingredients

1 1/2 cups Dark Chocolate
2 tsp Coconut Oil
1 whole Homemade Marshmallow Fluff (click for recipe), **
2/3 cup Chocolate Hazelnut Spread, **
2/3 cup Creamy Peanut Butter, Or cashew, or mix of both!
1/3 cup Pure Maple Syrup
2 Tbsp Coconut Oil, Melted
2 whole Collagen, 2 scoops
1 tsp Pure Vanilla Extract

Process

Line an 8×8 pan with parchment paper
Melt chocolate with coconut oil in 30 second intervals, stirring between each interval
Pour just enough to cover the bottom of the pan and place in the fridge while you make the nougat
Whip your marshmallow fluff & hazelnut spread until smooth (see notes for these two ingredients specifications)
Pour overtop chocolate layer and place in the freezer
Make caramel by combining all ingredients together until smooth and gooey
Pour overtop nougat layer and use a sprayed spatula to spread evenly
Allow to set in the freezer for at least 1 hour
Slice into bars, dip in remaining chocolate, and place on parchment paper, then back in the fridge for a few minutes until the chocolate is firm
Enjoy!
Store in the fridge

Notes

-my homemade marshmallow fluff can be made ahead of time and stored in the fridge. Heat for a few seconds to make it gooey again. You can use coconut sugar since you don’t need it to be bright white for this recipe. -I used artisana organics brand cacao cashew hazelnut spread here. There are several brands of healthier “Nutella” in markets today -I sliced into 10 bars, then halved again to make 20 servings -NOTE your caramel will not be gooey / pull apart worthy right out the fridge (will look like last photo right out the fridge). Let come to room temp or warm slightly first for gooey caramel

Milky Way Candy Bars (gf, df)

Print Pin Rate

Prep Time: 9

Servings:

Ingredients

1 1/2 cups Dark Chocolate
2 tsp Coconut Oil

Nougat

1 whole Homemade Marshmallow Fluff click for recipe, **
2/3 cup Chocolate Hazelnut Spread **

Caramel

2/3 cup Creamy Peanut Butter Or cashew, or mix of both!
1/3 cup Pure Maple Syrup
2 Tbsp Coconut Oil Melted
2 whole Collagen 2 scoops
1 tsp Pure Vanilla Extract

Instructions

Line an 8×8 pan with parchment paper
Melt chocolate with coconut oil in 30 second intervals, stirring between each interval
Pour just enough to cover the bottom of the pan and place in the fridge while you make the nougat
Whip your marshmallow fluff & hazelnut spread until smooth (see notes for these two ingredients specifications)
Pour overtop chocolate layer and place in the freezer
Make caramel by combining all ingredients together until smooth and gooey
Pour overtop nougat layer and use a sprayed spatula to spread evenly
Allow to set in the freezer for at least 1 hour
Slice into bars, dip in remaining chocolate, and place on parchment paper, then back in the fridge for a few minutes until the chocolate is firm
Enjoy!
Store in the fridge

Notes

my homemade marshmallow fluff can be made ahead of time and stored in the fridge. Heat for a few seconds to make it gooey again. You can use coconut sugar since you don’t need it to be bright white for this recipe. -I used artisana organics brand cacao cashew hazelnut spread here. There are several brands of healthier “Nutella” in markets today -I sliced into 10 bars, then halved again to make 20 servings -NOTE your caramel will not be gooey / pull apart worthy right out the fridge (will look like last photo right out the fridge). Let come to room temp or warm slightly first for gooey caramel