Layers of chocolate, peanut butter and soft dough are twisted together to create this tasty Chocolate Peanut Butter Twist Bread.
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Speaking of childhood customs, my wife and I took Robbie to see the Easter bunny this past weekend. We happened to be in our local mall on Friday night, but the bunny wasn’t there yet. His Easter garden was all set up, and his big Easter throne was in place…just no Easter bunny. No one was around, and I was sorely tempted to sit in the throne and pretend to be the bunny. But my wife told me I wasn’t allowed to do that. I even argued that the Easter bunny’s costume was probably under the table. But she told me it was time to go home. So I went home.
But we did come back later in the weekend to see the actual Easter bunny. I truthfully don’t even know where to begin here. That bunny was one of the funniest things I’ve seen in a while. Nothing says Happy Easter like a bunny straight outta 1982. Was it the pastel vest? Or maybe the oversized bow tie? I dunno.
Either way, Robbie got a picture with that bunny. He didn’t cry one bit. I’m pretty sure it was because Mom and Dad were laughing uncontrollably the entire time. I’m also pretty sure that I visited that exact same Easter bunny when I was a kid. (Easter bunny from the mall, if you’re reading this, then I truly mean no offense. Please still bring me jelly beans this year.)
Speaking of Easter, chocolate always has to be involved, right? Instead of the hollow chocolate bunny, I decided to go a different route this year. I decided to whip up a dessert bread with chocolate and peanut butter. Imagine something similar to cinnamon roll dough, but filled with chocolate and peanut butter instead. And twisted up rather than rolled up. That’s pretty much what you’ve got with this Chocolate Peanut Butter Twist Bread.
No matter how you slice it, you’ve got plenty of melted chocolate and gooey peanut butter to go around. When I was a kid, I always looked forward to the Easter basket that was waiting for me outside of my bedroom door on Easter morning. (How did that Easter bunny get inside overnight?) And I was always hoping that the chocolate bunny wouldn’t be hollow inside. (Granted, if it was solid, I would’ve broken several teeth trying to eat it.)
Now that I’m an adult, I look forward to experiencing Easter traditions with Robbie as he gets older. But for now, I’m just hoping the Easter bunny brings me another loaf of this Chocolate Peanut Butter Twist Bread. Or jelly beans. I’ll settle for jelly beans.
Did you ever get a photo with the Easter bunny? Perhaps it was the same bunny that we saw this past weekend?
Chocolate Peanut Butter Twist Bread
For the Bread
For the Filling
- Using a countertop mixer, add all Bread ingredients (flour, honey, yeast, salt, vanilla extract, egg and milk). Mix on medium speed for 5 minutes.
- Transfer dough into large, oiled bowl. Cover bowl and place in a warm location for 60 minutes. (Note: The dough will be very loose and soft at this stage.)
- Turn dough out onto a well-floured countertop and fold several times, rotating the dough 90° after each fold. Place dough back into oiled bowl, cover and let rise for another 60 minutes. (Tip: I usually use 2-3 Tbsp of extra flour when folding the dough during this step.)
- Using a small saucepan, melt the butter over medium-low heat. Remove saucepan from heat and add the chocolate chips and brown sugar. Stir together until well combined. (The chocolate chips will melt slightly, but not completely.) Set chocolate aside.
- On a well-floured countertop, roll dough into a 10”x12” rectangle. Spread chocolate filling evenly across dough, leaving ½” margin on all sides. Sprinkle peanut butter chips evenly across filling.
- Starting with a long edge, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife, cut the dough in half lengthwise.
- Place the two pieces of dough (filling side up) side-by-side on a piece of parchment paper. Always keeping the filling side up, carefully twist the two pieces of dough together. Pinch both ends of the dough to seal.
- Spray top of dough with nonstick spray and cover lightly with plastic wrap. Place dough in warm place to rise for 60 minutes.
- Preheat oven to 350°F.
- Bake for 30-32 minutes, or until bread is light golden in color. (Tip: Tent the top of the bread with aluminum foil after 20 minutes to prevent it from browning too quickly.)
- Place bread on a cooling rack until completely cool.
- Make the Glaze by whisking all ingredients together in a small bowl. Once bread has fully cooled, drizzle Glaze over top.