Loaded with layers of rich cocoa, mini chocolate chips and a sweet cream cheese glaze, this Chocolate Pull Apart Bread is both stunning and delicious.
This post was sponsored by The Hershey Company; all opinions are my own. Thank you for supporting the brands I partner with.
I’m excited to share this recipe — it’s a chocolate lover’s dream.
When pull-apart breads became popular online years ago, I loved the idea of an easy-to-share loaf made of individual, tear-off pieces. Over time I’ve experimented with several versions, including a red velvet variation. Still, a true chocolate pull-apart bread was missing — and that’s exactly what inspired this recipe.
I adapted my red velvet pull-apart method and amplified the chocolate. Using HERSHEY’S cocoa in the dough gives a deep, balanced chocolate flavor without making the loaf overly sweet. To intensify the chocolate between layers, I folded in HERSHEY’S KITCHENS Semi-Sweet Mini Chips. The mini chips are perfect here because they distribute evenly through the layers and are less likely to sink compared with larger chips, so each bite has chocolate in it. Finally, a simple cream cheese glaze adds a tangy sweetness that complements the cocoa.
This bread quickly became a household favorite. It’s fun for kids and adults alike — everyone can pull off their own piece — and the combination of tender, chocolate-scented bread, melty mini chips and glossy glaze is irresistible.
After making several loaves, I still kept going back for another piece. Pull-apart loaves are a delightful way to serve sweet bread, and I’m glad I finally created a dedicated chocolate version.
Chocolate Pull Apart Bread Video
More Pull Apart Breads
Lemon Roll Pull Apart Bread
Red Velvet Pull Apart Bread
Monkey Bread (from scratch)
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Chocolate Pull Apart Bread
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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
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Heat the milk and butter in a saucepan over medium heat until the butter melts. Remove from heat and cool to lukewarm.
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Combine the warm water, yeast, and a pinch of sugar in a small bowl. Let sit 5 to 10 minutes until foamy.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled milk/butter mixture and the yeast mixture. Add 3/4 cup sugar, salt and baking soda. Mix in the cocoa and 2 cups of the flour. Switch to the dough hook and add the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl. Knead on medium-low until smooth and tacky but not overly sticky, about 3–5 minutes.
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Oil a large bowl with vegetable oil. Shape the dough into a ball, place it in the bowl, turn to coat with oil, cover with plastic wrap and let rise in a warm spot until doubled, about 1 1/2 hours.
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Spray two 9×5-inch loaf pans with nonstick spray. Divide the dough in half. Roll one half into a 12×15-inch rectangle. Brush with half the softened butter, sprinkle with half the sugar and half the mini chips, pressing them lightly into the dough. Slice the dough into six 2×15-inch strips, stack the strips, then cut the stacked strips into six pieces. Stand the pieces upright, side by side, in a loaf pan. Repeat with the remaining dough and filling. Cover and let rise in a warm spot until doubled, about 1 hour.
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About 15 minutes before the loaves finish rising, preheat the oven to 350°F. Bake the loaves 30–35 minutes until cooked through. Cool on racks.
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To make the glaze, beat the cream cheese, confectioners’ sugar and butter until light and fluffy. Add the milk 1 tablespoon at a time until the glaze reaches a drizzling consistency. Remove loaves from pans and drizzle with the glaze.
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Cover leftovers and store in the refrigerator for up to 2 days.
This post was sponsored by The Hershey Company; all opinions are my own. Thank you for supporting the companies I partner with.