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Chocolate Quicky Sticky Bread Recipe


SKILL LEVEL : Beginner


  • 2 loaves frozen bread dough (2)
  • 3/4 cup granulated sugar (175 mL)
  • 1 tbsp HERSHEY'S Cocoa (15 mL)
  • 1 tsp ground cinnamon (5 mL)
  • 1/2 cup butter or Becel® margarine, melted (125 mL)
  • 1/2 cup light brown sugar (125 mL)
  • 1/4 cup water (50 mL)
  • CHIPITS Mini KISSES Milk Chocolate Baking Pieces


    1. Thaw loaves as directed on package; let rise until doubled.

    2. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup (50 mL) butter, brown sugar and water in a small microwave-safe bowl. Microvave at MEDIUM (50%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup (3 L) fluted tube pan.

    3. Heat oven to 350°F (180°C). Pinch off pieces of bread dough; form into balls, 1-1/2 inches (4 cm) in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup (50 mL) butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

    4. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm.

    Makes 12 servings.

    BECEL is a registered trade-mark of Unilever Canada.

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