Overnight Chocolate Chip Pull-Aparts Recipe

Name: Overnight Chocolate Chip Pull-Aparts Recipe | Recipes
Prep time: 25 min
Total time: 80 min
Yield: 12-16 servings
Ingredients: 1/3 cup granulated sugar, divided (75 mL); 1/4 cup warm water (50 mL); 2 tsps active dry yeast, about 1 packet (8g) (10 mL); 3/4 cup warm milk (175 mL); 2/3 cup melted butter, divided (150 mL); 2 eggs; 1 tsp vanilla extract (5 mL); 1/2 tsp salt (2 mL); 3 2/3 cups all-purpose flour, divided (approx.) (900 mL); 1 cup HERSHEY'S CHIPITS Milk Chocolate Chips (250 mL); 1/2 cup dark brown sugar (125 mL); 1/2 cup HERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)

Details

Time: 1 hour 20 minutes
Skill Level: Advanced
Yields: 12-16 servings

This delicious make-ahead dish is perfect for a morning crowd looking for a sweet pick-me-up! Great with afternoon coffee, too.

Ingredients & Directions

Prep Time: 25 minutes
Bake Time: 50 minutes
Cool Time: 5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/3 cup

granulated sugar, divided (75 mL)
1/4 cup

warm water (50 mL)
2 tsps

active dry yeast, about 1 packet (8g) (10 mL)
3/4 cup

warm milk (175 mL)
2/3 cup

melted butter, divided (150 mL)
2

eggs
1 tsp

vanilla extract (5 mL)
1/2 tsp

salt (2 mL)
3 2/3 cups

all-purpose flour, divided (approx.) (900 mL)
1 cup

HERSHEY'S CHIPITS Milk Chocolate Chips (250 mL)
1/2 cup

dark brown sugar (125 mL)
1/2 cup

HERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)

Key Ingredients

HERSHEY'S CHIPITS Milk Chocolate Chips, 250g bag - Front of Package

Where to Buy

HERSHEY'S CHIPITS SKOR Toffee Bits, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

10-inch (4L) Bundt Pan

Measuring Cups

(2) Bowls

Whisk

Refrigerator

In a large bowl, dissolve 1 tsp (5 mL) granulated sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in remaining sugar, milk, 1/4 cup (50 mL) melted butter, eggs, vanilla and salt. Add 3 cups (750 mL) flour; stir until mixture forms a soft, sticky dough.

Knead dough, adding remaining flour as needed, for 10 minutes or until smooth and elastic; knead in chocolate chips. Transfer to a greased bowl; cover and let rise in a warm, draft-free area for 1 hour or until doubled in bulk.

Place remaining melted butter in a bowl; toss brown sugar with toffee bits in a separate bowl. Transfer dough to a lightly floured surface and knead 4 to 5 times to release excess air.

Form dough into 1-inch (2 cm) balls (about 36 balls). Coat each ball in butter and lightly roll in toffee mixture. Layer dough balls evenly in a greased, 10-inch (4 L) bundt pan. Cover and reserve in the refrigerator overnight.

Preheat the oven to 350°F (180°C). Bake for 50 minutes or until the top is golden and sounds hollow when tapped. Cool for 5 minutes; turn out onto a serving dish. Serve warm.

Variation:

Same Day Pull-Aparts: To make pull-aparts in the same day, place the filled bundt pan in a warm, draft free area to rise for 40 minutes or until doubled in bulk. Reduce baking time by 15 to 20 minutes.

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