Chocolate Sticky Bread

Chocolate Sticky Bread

Servings: Makes 12 servings



  • 4 cans (7.5 oz.) refrigerated biscuits
  • 1/4 cup sugar
  • 1 Tbsp. Hershey's cocoa
  • 1 tsp. ground cinnamon
  • 1⁄2 cup margarine, melted, divided
  • 1⁄2 cup light brown sugar
  • 1/4 cup water
  • 80 Hershey Kisses, unwrapped


1. Stir together sugar, cocoa, and cinnamon.

2. In microwave-safe bowl, whisk together o cup margarine, brown sugar, and water. Heat on high 30-60 seconds until mixture is smooth when stirred.

3. Pour 1⁄2 of the heated mixture into each loaf pan.

4. Preheat oven to 350 degrees.

5. Cut each biscuit in half. Slightly flatten and wrap around a kiss to make a ball.

6. Dip each ball in remaining o cup margarine; roll in cocoa-sugar mixture. Place balls in the prepared loaf pan. (Use 2 cans of biscuits and 40 kisses for each loaf pan.)

7. Bake 40 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm.


Equipment needed: measuring cups and spoons, medium bowls (2), microwave-safe bowl, whisk, wooden spoon, loaf pans (2-standard size), pastry bench

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