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!

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

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

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Close up of chocolate spread being swirled across the top of toast with berries in the background.

Lick-The-Knife-Clean Chocolate Spread

4.81 from 36 votes
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!
Prep10 minutes
Cook0 minutes
Total10 minutes



  • 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.


Recipe Notes

This recipe makes about 1 1/2 cups of chocolate spread.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?


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
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

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Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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  1. Oh, my, but you are some kind of evil! I have a friend who LOVES Nutella but I’ll bet this would convert her. Gonna put a pin on it!

    1. Doughnuts–yes! I love the way your mind works. Or you could even use it as a chocolate frosting on cupcakes, too.

  2. I have never liked Nutella. I don’t like hazelnuts. As a consequence, this means I don’t like virtually every chocolate spread in existence. Years ago, an Australian supermarket chain (Woolworths) stocked a chocolate spread made by their own homebrand which was amazingly chocolatey and non-nutty. And then, what happened? They changed the recipe and added hazelnuts! In the intervening fifteen years or so, I have had no luck finding a replacement chocolate spread (until I visited Belgium two weeks ago and found one that was amazing, but only came in 750g bottles, a bit big to bring home!) I may have to try this one!

    1. Seriously, next time bring the big jug back and share it with the rest of us. I have a theory that no one really likes Nutella. Everyone just suffers with it while wishing it was pure chocolate spread.

    2. Hi Leah although I love nutella Hershey’s makes this wonderful chocolate spread I’m not sure if there is nuts in it (sure doesn’t taste like it) but its darned good and I went around looking for things to dip in it.

  3. Oh my. I wanted to make chocolate croissants in school next week but i found nutella too boring. You just saved me :’)

  4. This is truly amazing, delicious, and surprisingly easy. Two weeks? That’s ambitious, there’s no way that I would eat it all by then.

  5. Years ago Cadbury made a Plain chocolate spread, that actually tasted of chocolate – they stopped, then Sainsbury made a plain Begian spread, you can only get milk chocolate spread from them, I can’t wait to get to the shops on Monday so that I can try this recipe

  6. Oh my goodness Elizabeth – I found your site completely by accident when googling “Chocolate Spread”. I sent you that email about the Milky Way spread and obviously have not got over my obsession for spreadable chocolate. Ironic it was exactly around this time a whole year ago. April must make me crave chocolate spreads…
    I’m sorry my email made you sad. I promise that if Milky Way spread ever hits our shelves again, I will send you a jar and I might even include a kangaroo (well, a photo of one anyway). This recipe looks AWESOME – off to try it now. = )

    1. Hey Ali! How does it feel to have inspired a whole random blog post? Honestly I loved your email and especially love the recipe that came out of it. Fingers crossed that the Milky Way spread comes back, I could use a kangaroo photo in my life. 🙂 Cheers!

    1. Hi Syeda, So glad you enjoyed it! Have you refrigerated the spread? If so, what’s the texture like after refrigeration? I found mine got very firm when it was chilled and I actually preferred warming it up a little after taking it out of the refrigerator so it was easy to spread.