I love this recipe because it’s fast, fun, and makes the most out of extra Halloween or holiday candy. It turns just a handful of ingredients into a luxurious treat. The candy bars melt down into a creamy base, and when I top it with whipped cream, marshmallows, and a drizzle of caramel, it feels like something out of a fancy café. Plus, it’s easily customizable depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 Milky Way® Miniature candy bars
1 cup milk (I prefer whole milk for my hot chocolate, however any percent or alternative milk would work)
Marshmallows (optional)
Whipped cream (optional)
Caramel sauce (optional)
Directions
I start by unwrapping all 10 Milky Way mini bars and placing them into a small saucepan.
I set the burner to medium-low heat and slowly let the chocolate and caramel melt together, stirring regularly so nothing sticks or burns. This takes about 5 minutes.
Once the candy is completely melted, I slowly whisk in 1 cup of milk, making sure everything combines smoothly.
I bring the mixture to a gentle boil, then immediately remove it from the heat.
I pour the hot chocolate into a favorite mug and top it with marshmallows, whipped cream, or caramel sauce—whatever I’m craving in the moment.
Servings and Timing
Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Variations
Different Candy Bars: I’ve tried this with Snickers or 3 Musketeers too—they both work beautifully.
Spiced Version: A pinch of cinnamon or nutmeg adds a cozy flavor twist.
Mocha Style: I sometimes stir in a shot of espresso for a coffee-infused version.
Dairy-Free: Using almond, oat, or soy milk makes this recipe friendly for dairy-free needs.
Frozen Version: Let the mixture cool and blend with ice for a frosty Milky Way shake.
Storage/Reheating
This recipe makes just one serving, but if I double or triple the batch, I store any leftovers in the fridge for up to 2 days. To reheat, I simply warm it slowly in a saucepan over low heat or microwave it in short bursts, stirring in between, until it’s warm again.
FAQs
What type of milk works best for this recipe?
I usually go with whole milk for the creamiest result, but any milk or milk alternative like oat, almond, or soy works fine.
Can I make this hot chocolate ahead of time?
Yes, I can prepare it in advance and reheat it when needed. Just be sure to store it in the fridge and warm it gently to keep the texture smooth.
Is it okay to use regular-sized Milky Way bars?
Absolutely. I just measure out roughly the same amount of chocolate—10 minis equal about 2 full-size bars.
How do I keep the chocolate from burning?
The key is low, slow heat and regular stirring. I never let the burner go above medium-low and I don’t rush the process.
Can I make this in the microwave?
Yes, I can melt the candy bars in the microwave in 30-second intervals, stirring in between. Once melted, I stir in the milk and microwave again until hot.
Conclusion
Milky Way Hot Chocolate is one of my favorite ways to turn leftover candy into a comforting, over-the-top treat. With just 10 minutes and a few ingredients, I get a sweet and indulgent drink that’s guaranteed to warm me up. Whether it’s for a movie night or a cozy winter evening, this recipe hits the spot every time.
