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Loaf of chocolate pull apart bread drizzled with icing.
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Chocolate Pull Apart Bread

Loaded with layers and layers of chocolate and sugar, this Chocolate Pull Apart bread is as show-stopping as it is good!
Course Bread
Cuisine American
Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Servings 2 loaves
Calories
Author Deborah Harroun

Ingredients

For the bread:

  • 1 1/2 cups milk
  • 8 tablespoons butter cut into pieces
  • 1/2 cup warm water
  • 2 (0.25 oz) each packages active dry yeast
  • 3/4 cup granulated sugar plus an additional pinch
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 3/4 cup HERSHEY’S cocoa
  • 5 cups bread flour

For the filling:

  • 3 tablespoons butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup HERSHEY’S KITCHENS Semi-Sweet Chocolate Mini Chips

For the Glaze:

  • 4 oz. cream cheese softened
  • 3/4 cup confectioners’ sugar
  • 1 tablespoon butter softened
  • 3 tablespoons milk

Instructions

  • Heat the milk and the butter in a saucepan over medium heat until the butter is melted. Remove from the heat and cool to lukewarm.
    1 1/2 cups milk, 8 tablespoons butter
  • Combine the warm water, yeast, and a pinch of sugar in a small bowl and let sit until the yeast is foaming, 5 to 10 minutes.
    1/2 cup warm water, 2 (0.25 oz) each packages active dry yeast
  • Combine the milk/butter mixture and the yeast mixture in the bowl of a stand mixer fitted with the paddle attachment. Mix in the 3/4 cup of sugar, the salt and the baking soda. Mix in the cocoa and 2 cups of the flour. Switch to the dough hook and continue to add flour, 1/2 cup at a time, until the dough starts to pull away from the sides of the bowl. (You may need a little less or a little more flour.) Knead at medium-low speed until the dough is smooth and tacky but not overly sticky, 3-5 minutes.
    3/4 cup granulated sugar, 2 teaspoons salt, 1/2 teaspoon baking soda, 3/4 cup HERSHEY’S cocoa, 5 cups bread flour
  • Oil a large bowl with vegetable oil. Turn the dough onto a counter and form it into a ball. Put the dough in the bowl and turn it over to coat it with the oil. Cover the bowl with plastic wrap and allow the dough to rise in a warm spot until doubled in size, about 1 1/2 hours.
  • Spray two 9x5-inch loaf pans with nonstick cooking spray.
  • Divide the dough in half. Roll one half of the dough into a 12x15-inch rectangle. Brush the dough with half of the softened butter. Sprinkle with half of the sugar and mini chips, pressing them lightly into the dough with your hands. Slice the dough into 6 strips (each 2x15 inches), stack the strips, and cut each stacked strip into 6 pieces. Set the strips upright, side by side, in one of the loaf pans. Repeat with the remaining dough and ingredients. Cover the pans with plastic wrap and allow the loaves to rise in a warm spot until doubled, about 1 hour.
    3 tablespoons butter, 1/2 cup granulated sugar, 1/2 cup HERSHEY’S KITCHENS Semi-Sweet Chocolate Mini Chips
  • About 15 minutes before the loaves finish rising, preheat the oven to 350ºF. When the rising is complete, bake the loaves until cooked through, 30 to 35 minutes. Cool on racks.
  • To make the glaze, beat the cream cheese, confectioners’ sugar and butter in a bowl until light and fluffy. Beat in the milk, 1 tablespoon at a time, until the mixture reaches a drizzling consistency. Remove the loaves from the pans and drizzle with the glaze.
    4 oz. cream cheese, 3/4 cup confectioners’ sugar, 1 tablespoon butter, 3 tablespoons milk
  • Cover with plastic wrap and store in the refrigerator for up to 2 days.