There’s no better way to warm up than with a mug of Snickers hot chocolate. This sweet treat can be enjoyed all year round, but is best in the wintertime.
Nothing is quite as decadent as a Snickers bar so we decided to turn it into hot chocolate!
It's the perfect after dinner treat when the weather gets cold and has a salty peanut and caramel-chocolate taste that will instantly remind you of a Snickers.
We've also turned this recipe boozy, with the addition of some Baileys, but feel free to omit this if you're not keen on it.
For more decadent desserts or indulgent chocolate recipes, take a look at our gallery for more inspiration.
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Yields:
4 serving(s)
Prep Time:
4 mins
Cook Time:
10 mins
Total Time:
14 mins
Cal/Serv:
455
Ingredients
100g
dark chocolate, finely chopped
700ml
milk
80g
smooth peanut butter
40g
caster sugar
100ml
Baileys salted caramel liqueur
squirty cream (optional)
caramel sauce to drizzle (optional)
4
Snickers, cut into small pieces (optional)
Directions
Step 1Put chocolate, milk, peanut butter and sugar in a medium pan, then slowly heat mixture over low heat, whisking frequently, until the chocolate and peanut butter have melted, and the sugar has dissolved. Increase heat to high until the liquid is just beginning to boil.
Step 2Remove from heat and whisk in the liqueur. Divide between 4 mugs and top each with whipped cream, caramel sauce and a Snickers piece, if using. Serve
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
