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Apr 07

Chocolate Bacon Pull-Apart Bread

I really hope bacon doesn’t freak you out. Because it’s all over this post!

And I reallllllly hope bacon + chocolate doesn’t send you screaming. It really is an amazing combo!

Don’t knock it ’til you try it!

This Chocolate Bacon Pull-Apart Bread is super easy to make - no yeast! The perfect salty and sweet dessert or breakfast!

On Saturday morning we were up, dressed, coffee’d, breakfasted, and in the car driving away at 7am. No, not for a sporting event. Not for a trip.

We got up before the sun on Saturday morning to take a 2 1/2 hour (each way) drive to Palo Alto, California, home of the Stanford Shopping Mall…and the American Girl Store.

5 hours in the car with two tweens, two dolls, and me. And I survived!

Really, it’s a super cute outing, if you’re close enough to a store and your daughter loves American Girl. We celebrated a (very) belated birthday for Jordan (side note: make reservations early – it took me 2 months to get in on a Saturday!) and the girls shopped to their hearts content.

I made Jordan spend her own money. It was fantastic. But I paid $10 to have Saige’s hair brushed and re-curled. If you have an American Girl doll with long, curly hair, you understand why I thought that was so totally worth it.

When we got home I was hungry. I wanted salty and sweet. Luckily I’d made this bread ahead of time, in anticipation of my day.

{I really, really miss living in the Bay Area. The traffic? I could do without!}

This Chocolate Bacon Pull-Apart Bread is super easy to make - no yeast! The perfect salty and sweet dessert or breakfast!

I’ve been dying to make pull-apart bread like this since I first saw it years ago. Then last fall, Heather made it using Grands! Biscuits and I felt like I got hit in the head with the brilliant stick.

No rising. No waiting. Just slicing and stacking and baking. If you’re scared of yeast, or if you want a delicious pull-apart bread in under an hour, this is the recipe for you!

I was in the mood for salty and sweet when I made this bread. I love the combination of bacon and just about anything, but especially maple and chocolate.

So I made Chocolate Bacon Pull-Apart Bread. And it’s got maple in it. And a maple glaze on top!

It’s perfection.

This Chocolate Bacon Pull-Apart Bread is super easy to make - no yeast! The perfect salty and sweet dessert or breakfast!

This bread couldn’t be easier to make. First, you crisp up some bacon. I used Hormel Thick-Cut. Let it cool a bit, then crumble it.

Open your Pillsbury Grands! Biscuits and slice them in half horizontally. You want to use the regular or homestyle flavor Grands!, not the flaky.

Then you simply make a layered stack. Brush some pure maple syrup on one side of a biscuit. Top it with some bacon crumbles and some chocolate chips, and sandwich it with another biscuit half. Continue until you have a really tall stack on your cutting board and you’re out of biscuits. Then you just place it in a loaf pan and let it bake.

Once it cools a little, you make a simple maple glaze and pour it on the top. Oh em gee, it’s the perfect complement to the salty bacon and sweet chocolate.

This bread is perfect for dessert, cool or warm, plain or with a little ice cream or whipped cream. Or, serve it for breakfast with some coffee (and a side of bacon).

You can never have too much bacon!

This Chocolate Bacon Pull-Apart Bread is super easy to make - no yeast! The perfect salty and sweet dessert or breakfast!

Or bread. Or chocolate. Or maple. Or American Girl merchandise.

Chocolate Bacon Pull-Apart Bread

Yield: 8-10 servings

A sweet and savory loaf of bread that’s perfect for dessert or breakfast! The bacon and chocolate complement each other and the maple adds an extra touch of sweetness.

Ingredients:

  • 8 slices Bacon
  • 1 can Pillsbury Grands! Homestyle Buttermilk Biscuits
  • 1/4 cup maple syrup
  • 3/4 cup chocolate chips
  • 1 tablespoon butter, melted
  • 1/3 cup powdered sugar
  • 1/8 teaspoon maple extract
  • 1 tablespoon milk

Directions:

  1. Cook bacon according to package directions until crisp. You want to be able to crumble it. Let cool, then use your hands to crumble it into small bits.
  2. Preheat oven to 375°F. Spray a loaf pan (about 9×5 inch size) with cooking spray (the kind with flour in it).
  3. Open biscuits. Cut Grands! in half horizontally for a total of 16 slices.
  4. Place one slice on a flat surface. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another Grands! slice and press lightly to make them stick. Repeat process, building a stack of biscuit dough, until you’re out of biscuit halves. (You won’t use all the maple syrup; save 1 tablespoon for the drizzle.) Do not brush the top with maple syrup (you want both ends to be without maple syrup so they don’t stick to the pan). Carefully transfer the stack to the prepared loaf pan. It won’t fully fill the pan. Lay the stack horizontally in the center of the pan.
  5. Bake for 25-30 minutes, until golden on the top. Let cool, then make the drizzle.
  6. Make the drizzle: Whisk the melted butter and 1 tablespoon of remaining maple syrup in a medium sized bowl. Whisk in powdered sugar until thick, then add maple extract and milk and whisk until smooth. Drizzle carefully over bread and let set.
  7. Store bread at room temperature in an airtight container or bag.

Feeling adventurous? Reserve 1 tablespoon of the drained bacon fat and use that for the glaze instead of butter.

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Easy Chocolate Chip Orange Sweet Rolls

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Sweets from friends:
Caramel Apple Monkey Bread by Mom on Timeout
Easy Chocolate Croissants by Yummy Healthy Easy
Bacon Fried Chicken and Donuts by Something Swanky