Home Made Love: Mari's Chocolate Sticky Bread

By MARI CHILES

To start this off I just want to say that CHOCOLATE STICKY BREAD IS THE BEST DESSERT EVER! Just trust me: once you taste it, you will agree with me, and you will tell everyone that you know that it's your favorite.

I first learned this recipe at this awesome summer cooking camp [my mom has probably written about it] called Young Chefs Academy. We get half of our dinner, lunch, and dessert dishes from that place! This recipe is one of them.

Now I bet that at least one of the many people reading this is thinking, "Well, what if I don’t want chocolate in my bread?" There is a solution for that. I just replace the Hershey kisses with small apple slices. Easy as that! And if you don’t want the apples either, then there are, like, a billion other things that you could substitute for the filling! Peaches. Pears. Bananas with cinnamon. Name it, put it in.

Mommy, my sister Lila and I make this for special occasions, but sometimes we make it for no reason on Monday nights! If you could make a dessert this delicious on a Monday night then you know that it is extremely easy to make.

Now that you have heard this and your mouth is watering and you suddenly have this weird craving for biscuits and chocolate—or apples, the way I like it!—you probably want to know the recipe. Well you’re in luck, because I've written it out for you. Here it is (adapted from the Young Chef's Academy of Sandy Springs, GA):

What You'll Need:
*4 cans of refrigerated biscuits
*3/4 cup of sugar
*1 tablespoon of Hershey’s cocoa
*1 teaspoon of ground cinnamon
*1/2 cup of margarine, melted, divided
*1/2 cup of light brown sugar
*1/4 cup of water
*80 Hershey kisses, unwrapped [optional]; can replace with small apple slices from three apples.

How To Make It:
1. Stir together cinnamon, cocoa, and sugar in a small bowl.
2. In one microwave-safe bowl, whisk together ¼ of the margarine, the brown sugar, and the water. Heat in the microwave on high for 30 to 60 seconds until the mixture is smooth when stirred.
3. Divide the mixture into two and pour each half into two loaf pans.
4. Preheat the oven to 350 degrees.
5. Cut each of the biscuits in half. Slightly flatten and wrap around one kiss to make a ball. Keep repeating this until all the biscuits are gone.
6. Dip each ball in the remaining ¼ cup of margarine then roll in the cocoa-sugar mixture. Put half of the balls in each pan with the margarine-sugar mixture.
7. Bake for 40 minutes or until golden brown. Cool for 20 minutes in the pan then convert to a serving plate. This recipe makes 12 servings. Eat up and enjoy!