Lick-The-Knife-Clean Chocolate Spread

This post may contain affiliate links. Please see my disclosure policy for more information.

This chocolate spread is so good, you’ll want to lick the knife clean! It’s easy to make, nut-free, and tastes great on everything from toast to waffles!

I first came up with this chocolate spread as a result of an email I got from a reader in Australia.

Lick-The-Knife-Clean Chocolate Spread - A photo of the chocolate spread in a jar with some on a piece of toast. | From

This lovely reader asked if I knew how she could make Milky Way spread at home. This email made me sad for several reasons:

1) I’ve never been to Australia. Here I am with a serious kangaroo fetish and no way to indulge it. Hmph.
2) I’ve never tasted Milky Way spread, and had to do a google search to figure out what it is.
3) Apparently, Milky Way spread is a magical chocolatey spread with stripes of…white chocolate? marshmallow? the google machine was unclear…but it looks delicious!
4) Being a Milky Way spread ignoramus, I was unable to truly answer her question.

It was a sobering email day, indeed.

Lick-The-Knife-Clean Chocolate Spread - A shot of toast covered in chocolate spread.| From

After I got over my disappointment at the lack of Australia-visiting and Milky Way spread-eating in my life, I started obsessing about making my own chocolate spread.

Lick-The-Knife-Clean Chocolate Spread - A straight shot of the mason jar with chocolate spread in it. | From

Think about it: Nutella hogs all of the glory! Sure, it has a little cocoa in it, but at heart it’s a hazelnut spread (or a hydrogenated palm oil spread, if we’re being brutally honest) with a little touch of chocolate flavor. The spread I wanted to make was deeply, intensely chocolately, without nuts or any other fillers getting in the way.

Lick-The-Knife-Clean Chocolate Spread - A croissant covered in chocolate spread with fruit on the side. | From

This recipe is built on two of my favorite ingredients: chocolate and butter. It has a small amount of vanilla, and a pinch of salt, but it’s really all chocolate, all the time. When it’s first made it has the consistency of hot fudge sauce (and I won’t stop you if you want to pour it all over ice cream, cake, your hands, etc…) but once it’s chilled it’s gorgeously rich and smooth, with a consistency that’s perfect for spreading on toast or using as a dip for fresh fruit.

Lick-The-Knife-Clean Chocolate Spread - A mason jar with chocolate spread in it. | From

Oh, and did I mention that it takes mighty well to a sprinkling of crunchy toasted coconut (or nuts) on top? Because it does. Yessir. I can also recommend it straight from the spreading knife. Ahem.

Lick-The-Knife-Clean Chocolate Spread - Chocolate spread being smeared onto toast. | From

Ultimately some good did come from that email. I may not have recreated Milky Way spread, and I may not get to ride a kangaroo in the near future, but I have enough chocolate spread to last me at least a week, and that’s good enough for now.

Lick the Knife Clean Chocolate Spread | From
Print Recipe
4.81 from 21 votes

Lick-The-Knife-Clean Chocolate Spread

This chocolate spread is so good, you'll want to lick the knife clean! It's easy to make, nut-free, and tastes great on everything from toast to waffles! This recipe makes about 1 1/2 cups of chocolate spread.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings: 12


  • 1/4 cup water
  • 3.5 oz granulated sugar (1/2 cup)
  • 1 tablespoon unsweetened cocoa powder
  • pinch salt
  • 1 teaspoon vanilla extract
  • 4 oz bittersweet chocolate finely chopped (about 2/3 cup)
  • 5 oz unsalted butter softened and cubed


  • In a small saucepan, combine the water, granulated sugar, unsweetened cocoa powder, and salt. 
  • Place the pan over medium heat and stir until the sugar and cocoa powder dissolve. Continue to heat the pan, stirring frequently, just until it reaches a simmer.
  • Once simmering, remove the pan from the heat and add the vanilla extract, chopped chocolate, and cubed butter. 
  • Whisk until the chocolate and butter melt and the mixture is completely smooth. When it is freshly made, this spread will have the consistency of hot fudge sauce.
  • Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, and refrigerate it until it thickens. 
  • If it is too cold to spread easily, let it sit at room temperature for a short while before serving. Store it in the refrigerator for up to two weeks.



Calories: 160kcal | Carbohydrates: 13g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 2mg | Potassium: 59mg | Sugar: 11g | Vitamin A: 300IU | Calcium: 9mg | Iron: 0.6mg

This recipe was first published in 2012. It has been updated with a video, new text and new photos. 

Lick-The-Knife-Clean Chocolate Spread - easy, nut-free chocolate spread that goes on EVERYTHING! | From
Shop The Post
Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to  For more information, see my Disclaimer and Disclosure Policy.

More Chocolate Recipes You'll Love

Leave a Review

Your comment will be visible after approval. Your email address will not be published.

Rate This Recipe!

What type of comment do you have?

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Austin wrote:
    • Elizabeth LaBau wrote:
  • Jillianne wrote:
    • Elizabeth LaBau wrote:
  • Luna wrote:
  • Keith wrote:
  • Lucia Landry wrote:
  • Emily Reiter wrote:
    • Lauren Cohen wrote:
      • Amelia from SugarHero wrote:
  • Loewr Ne wrote:
  • Loewr Ne wrote:
  • MRGAN wrote:
    • Elizabeth LaBau wrote:
  • Cha wrote:
    • Elizabeth LaBau wrote:
  • Jean Vittum wrote:
    • Elizabeth LaBau wrote:
  • Andy wrote:
    • Elizabeth LaBau wrote:
  • Ann wrote:
    • Amelia from SugarHero wrote:
  • Jo Reedman wrote:
    • Amelia from SugarHero wrote:
  • Helene Wallace wrote:
    • Amelia from SugarHero wrote:
  • Rebeca wrote:
    • Amelia from SugarHero wrote:
  • Mira Zoghby wrote:
    • Elizabeth LaBau wrote:
  • Stephanie Tat wrote:
    • Elizabeth LaBau wrote:
  • Ben wrote:
    • Elizabeth LaBau wrote:
  • Neti Panchmatia wrote:
    • Elizabeth LaBau wrote:
  • Liz wrote:
    • Elizabeth LaBau wrote:
  • Anonymous wrote:
    • Elizabeth LaBau wrote:
  • Angel wrote:
    • Elizabeth LaBau wrote:
  • Seg wrote:
    • Elizabeth LaBau wrote:
  • Amusha wrote:
    • Elizabeth LaBau wrote:
  • Jeanette T wrote:
    • Elizabeth LaBau wrote:
  • Becku Mango wrote:
    • Elizabeth LaBau wrote: