Instant Chocolate Indulgence

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"A quick, delicious way to enjoy a cup of coffee! Adding the Hershey Milk Chocolate Snack Size Candy Bars, was a way for me to use up the leftover chocolate candy bars from Halloween. You can also use 4 Hershey Bliss Milk Chocolate Hearts (which were leftover chocolate candy from Valentine's Day)."

Original recipe yields 1 serving


  • Serving Size: 1 (686 g)
  • Calories 336.5
  • Total Fat - 18.1 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 59.5 mg
  • Sodium - 533.6 mg
  • Total Carbohydrate - 27.4 g
  • Dietary Fiber - 0 g
  • Sugars - 26.2 g
  • Protein - 16.3 g
  • Calcium - 588.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Add water and instant coffee in a heatproof cup or mug.

Step 2

Heat coffee in a microwave until it's hot.

Step 3

Add the snack size chocolate candy bars to the coffee.

Step 4

Stir until the chocolate in coffee has melted.

Step 5

Pour in the half-and-half cream, and stir.

Step 6

Top coffee with some Reddi Wip, or add a dollop of Cool Whip.

Step 7

*Note: If coffee doesn't seem to be hot enough after adding the cream, you may want to reheat coffee just a bit in your microwave, before topping it with the whipped topping. Also, if you'd like your coffee a bit stronger, then add 1-1/2 teaspoons of instant coffee, but then you'll have to add 2 tablespoons of the half-and-half cream.

Tips & Variations

No special items needed.