This Butterfingers Hot chocolate is creamy, rich, and filled with a blend of chocolate and peanut butter flavors that will have you coming back for more.
Begin by smashing the Butterfinger candy bar into small pieces. Set aside 1 tablespoon of these pieces for garnishing later.
In a medium-sized saucepan over medium-low heat, whisk together the granulated sugar and cocoa powder.
Gradually add the whole milk and heavy cream while continuing to whisk the mixture. Keep whisking until the sugar and cocoa have completely dissolved.
Now, add the semi-sweet chocolate chips and the crushed Butterfinger bits. Whisk until the chocolate is fully melted, and the mixture becomes smooth.
Remove the cocoa from the heat and carefully pour it into two mugs.
To finish, garnish your cocoa with whipped cream and the reserved Butterfinger pieces.
Notes
Recipe Tips: Adjust sweetness and richness by adding more milk for a milder cocoa. Yields 3-4 servings, depending on mug size and filling level. Ensure scalded milk with a few bubbles, no boiling, and no chocolate lumps.Substitutions: Use half and half, evaporated milk, dairy-free milk, whole milk, or 2%. Replace heavy cream with more milk for a lighter version.Variations: Omit ¼ cup chocolate chips for a less intense flavor. Add extra chocolate chips for a richer cocoa.