Lick-The-Knife-Clean Chocolate Spread

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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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If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

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!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Yield 12
Calories 160 kcal




  • 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.


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.

Click here to learn more about baking measurements and conversion.


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