Our Rich Chocolate Toffee Braid is the perfect addition to your Easter menu. It's sure to become a favorite.
|Skill: Intermediate||Prep Time: 15||Bake Time: 30-35||Servings: 8-10|
1 loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed
6 ounces cream cheese, softened
3 tablespoons sugar
1 egg yolk
1 cup chocolate chips, divided
1/2 cup toffee bits
1/2 cup powdered sugar
2 tablespoons butter, softened
1-2 tablespoons milk
Spray board or counter with non-stick cooking spray. Roll loaf or combined rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 1 1/2-inch stirps horizontally. Beat cream cheese, sugar and egg yolk until well blended. Set aside 2 tablespoons chocolate chips for garnish. Stir remaining chips and toffee bits into cream cheese mixture. Spread filling down center of dough. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom rows toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under.
Lift braid with both hands and place on a large sprayed baking sheet. Bake at 350°F 30-35 minutes. Combine vanilla glaze ingredients and drizzle over cooled braid. Then sprinkle with remaining chocolate chips.