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.