I have to be honest, before moving to Florida I had never heard of King’s Hawaiian bread what so ever but since moving to Florida I cannot get enough of it! The company that has been around since the 1950’s makes 3 different flavors of their scrumptious bread – Original Hawaiian Sweet, Honest Wheat, and Savory Butter. I’m sure the other two flavors are just as good but I like to stick to Original Hawaiian Sweet. It’s so moist, melt in your mouth, and of course has the perfect touch of sweetness. My mouth is watering just thinking about it!
I can literally eat it plain all day, every day. Using King’s Hawaiian – Hawaiian Sweet bread in a recipe just brings out the amazing sweetness and flavor more so why not have fun with it!
Clearly I’m not the only one who likes it plain.
Usually, as a family, we have Hawaiian Sweet bread with our pasta dishes, or even as a side to chicken dishes but how fun would a dessert be?
ROCKY ROAD bread!
First you want to take your 16oz round loaf and cut it into cubes then set aside. We’ll come back to it in a bit. I actually only used about half the loaf even though the recipe calls for the whole thing. You be the judge and make sure what you cut up will fit into the dish in the end.
Melt these bad boys down. I used the mini because my kids like them better. Use the regular “mommy” chocolate chips if you’ve like.
MmmMMmm. See how shiny and delicious it begins to look!
Once your chocolate is ready to go; you’ll want to slowly add the whipping cream, then the marshmallows, and finally your almonds. Stirring in each ingredient before adding the next.
The finished product! So yum.
Remember your bread? The most important step of course is to add your chocolate mixture to the bread. Be quick but careful because as the chocolate cools it’s going to become thicker and you don’t want to break apart the bread.
Spread everything into your dish, cover with plastic wrap and refrigerate until firm – about 1 hour.
Now what do you do? Lick the bowl of course!
Your patience will be rewarded because this beauty will come out!
Chocolate, marshmallow-y, nutty, sweet bread goodness.
Next time I’d probably make it with milk chocolate chips instead of semi-sweet though. I’m not a fan of dark chocolate and that’s what this tasted like. Too rich for my liking.
|Rocky Road Dessert Bread with King’s Hawaiian||
- 1 (16 oz.) loaf King’s Hawaiian Bread
- 1 (12 oz.) pkg. semisweet chocolate morsels
- 1/2 cup (1 stick) butter
- 1 (10.8 oz.) pkg. non-dairy whipped topping
- 1 1/2 cups miniature marshmallows, divided
- 1 cup chopped almonds, divided
- 1 cup vanilla yogurt
- Lightly coat a 13x9x2-inch baking dish with non-stick spray.
- Cut bread into 1-inch cubes and place into an extra large mixing bowl. Set both aside.
- In a saucepan, melt chocolate and butter over low heat; stirring constantly. Remove from heat.
- Stir in whipped topping, 1 cup marshmallows and 1/2 cup nuts.
- Combine chocolate mixture with yogurt. Blend well.
- Fold chocolate mixture into bread until all chunks are well coated.
- Spoon into baking dish until evenly spread. Garnish with remaining marshmallows and nuts.
- Cover with plastic wrap and refrigerate until firm.
- Cut into squares to serve.
Recipe adapted from King’s Hawaiian.
Now doesn’t that look totally delish!!
Think outside the box when you are working with your favorite food item. My eyes are completely opened up after cooking with this bread. Even though I absolutely love the King’s Hawaiian bread plain, I am now wanting to put together other recipes and this just gives me an excuse to eat the bread more often!
This is one of my favorite recipes to share with friends and family. What is your favorite dish to share with the family? Comment below and you’ll be entered to win a $200 Grocery gift card from King’s Hawaiian.
This is a sponsored conversation written by me on behalf of Kings Hawaiian. The opinions and text are all mine. Official Sweepstakes Rules.