| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate Quicky Sticky Bread

2 (16-ounce each) loaves frozen bread dough
3/4 cup granulated sugar
1 tablespoon HERSHEY'S Cocoa
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted and divided use
1/2 cup packed light brown sugar
1/4 cup water
HERSHEY'S MINI KISSES Brand Milk Chocolates

1. Thaw loaves as directed on package; let rise until doubled.
2. Stir together granulated sugar, cocoa and cinnamon.
3. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.
4. Heat oven to 350°F.
5. Pinch off pieces of bread dough; form into balls, 1 1/2-inches in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.
6. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm.

Makes 12 servings.

Recipe and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005.