The study was conducted to produce chocolate spread (CS) with a wide range temperature applications (5°C-45°C) by using blended base oil [50% palm superolein (POOo) and 50% sunflower oil (SFO)] and different types of waxes [0%-3.5% sunflower wax (SFW), carnauba wax (CW) and bees wax (BW)]. The waxes were added to impart solid-like property to a low saturated fatty acids oil blend in the CS. The main analysis for the oil system without wax (OSWW) was solid fat content (SFC) while the analysis for CS using these oils was hardness and spreadability. Main analyses for the oil system with wax (OSW) were SFC as well as hardness, spreadability and stability of CS containing different percentage of OSW. POOo:SFO at 50:50 ratio was chosen as OSWW as its SFC was not affected by temperature, and its CS showed good spreadability at 5°C which provided lower significant hardness than commercial CS at 5°C. CS produced from OSW of 3.5% SFW and 3.5% CW showed promising outcome with no phase separation at 5°C-40°C after 24 hr of storage and good spreadability (hardness of 1636 gf and 1492 gf respectively) compared to commercial CS (hardness of 2105 gf ) which showed no spreadability at 5°C.