Chocolate peanut butter pull apart bread is an easy dessert recipe to share! It’s made with canned biscuits, chocolate, peanut butter and crushed Butterfinger candy bars. The ingredients come together in minutes and bake to flaky perfection. Just in time for Thanksgiving and fall parties!
I can’t believe I’m saying Thanksgiving already. I feel like it was just yesterday I was getting engaged and going to Ireland. The summer flew (and half of fall) and now we’re gearing up for Thanksgiving!
Though I do love all the festive and creative activities that come with the Thanksgiving, my most favorite part about them is being able to see my friends and family a little extra.
When life gets crazy I like to hit the pause button and just enjoy some much needed family time. Surrounded by food and desserts, of course. We’re obviously in charge of desserts.
I’m making my caramel apple mini cakes, pumpkin snickerdoodle cobbler, and this chocolate peanut butter pull apart bread!
This year for Thanksgiving Zach and I are headed to my parents' (about 2 hours north) to celebrate. I’m super excited because Zach’s mom, who lives in Iowa, is coming to Ohio for the holiday and she’s going to be able to spend time with us!
It’s a good mix, I think. You’ve got your apple dessert, your pumpkin dessert and your dessert for the chocolate AND peanut butter lovers. My grandpa will bring the traditional pies, but I’m in charge of the recipes that have a fun twist to them. I’d say these all qualify.
One of the reasons I really like this chocolate peanut butter pull apart bread is because of how easy it is to make. It’s also a great recipe to share because you pull it apart.
You can use plates for serving each portion or you can pull a flaky, chocolate/peanut butter/Butterfinger® piece off and eat it while you chat.
The reason it’s so easy is because the chocolate peanut butter bread is made with canned biscuits. AKA no messy flour or tons of mixing bowls or measuring spoons. Less clean up is ALWAYS a plus in my book.
What Is Pull Apart Bread?
Pull apart bread is a dessert recipe made from canned biscuits and any other toppings you’re craving. In this case, chocolate, peanut butter and Butterfinger® (which I’m always craving).
You cut the biscuits in half and line them up in a loaf pan with your extra ingredients then bake it in the oven. The biscuits rise and fill the entire bread pan, so you’re left with flaky, buttery, Butterfinger® topped dessert.
Friends and family can pull the flaky parts of the biscuit off the end of the loaf!
I love the texture of this specific pull apart bread. The flaky and buttery base of the loaf alone melts in your mouth, but the bread oozing with melted chocolate and peanut butter makes it so good. And the crunchy Butterfinger® sprinkled throughout and on top adds another layer of crunchy, delicious texture.
And another bonus: you can make this chocolate peanut butter pull apart bread ahead of time.
Can you freeze pull apart bread?
Absolutely, you can freeze pull apart bread. Freezing this chocolate peanut butter pull apart bread is the best way to get ready for the holidays. Make it a month in advance and when company is over just throw it in the oven.
To freeze pull apart bread, bake the entire bread all the way through the directions. Instead of serving it right away, cover it tightly and place in the freezer. This pull apart bread will stay good in the freezer for up to 3 months.
That means you could make this recipe today and be ready for Thanksgiving. I’m usually a serious procrastinator, but when it comes to pull apart bread I don’t mess around.
How to reheat pull apart bread
Once you’ve frozen your pull apart bread and you’re ready to serve it, preheat the oven to 300°F and place the bread (straight from the freezer) into the oven for about 20 minutes, or until it’s warmed all the way through.
You can add a little extra chocolate, peanut butter and Butterfinger® Fun-Size crushed candies to the top to give it some extra flavor.
You can get this recipe, and lots of other Butterfinger® recipes on their Pinterest page. If you love this recipe you can also give me a virtual high five by following me on Pinterest, Instagram and Facebook.
Thank you to Butterfinger® for supporting WMM and sponsoring this post.
- One can prepackaged biscuits
- ½ cup creamy peanut butter plus more for topping
- ½ cup semi sweet chocolate chips plus more for topping
- 8-10 BUTTERFINGER® Fun-Size candy bars crushed
- 1 tablespoon butter melted
- Sugar for sprinkling
- Preheat oven to 375°F. Spray and line a 9x5 standard loaf pan with non stick spray and set aside.
- Pull apart biscuit rounds and cut each in half to get 16 rounds. Add 1 tablespoon of peanut butter to 8 rounds and then add 1 tablespoon of semi sweet chocolate chips and 1 tablespoon of crushed Butterfinger® to the other 8 (you should have chips and Butterfinger® together on 8 rounds).
- Add one peanut butter round to one chip/Butterfinger®round so you end up with 8 sandwiches. Line the rounds standing up in the prepared pan. Brush the tops with melted butter and sugar. Bake in the oven 30-35 minutes.
- Once baked, remove from oven and place on wire rack to cool. While bread is still warm, sprinkle with additional chocolate chips and Butterfinger® and spoon 1-2 tablespoons of peanut butter on top. Allow to sit for a few minutes then spread the chips and peanut butter slightly as they will have melted. Serve immediately or store in the freezer for up to 3 months.
Here are a couple of items I used to make today’s recipe:
Loaf Pan, Butterfinger Fun Size Bars
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Girl, you are not playin' around over here. This looks INCREDIBLE- unlike any pull apart bread I've ever seen!
Molly Leonard says
Thank you!!! It was SO good!
Hi Molly, It's only 4:45am yet I am now officially hungry, LOL...Thanks bunches for posting this recipe that I will add to my Thanksgiving goodies...I have one question, when you cut each bisquit, are you cutting it in the middle like you would if it were already baked leaving 2 round pieces, or are you cutting it in half where each side would have one round edge and 1 flat edge? Sorry, I can't tell from viewing your photos...Happy Thanksgiving to you & your Family~~~
Molly Leonard says
Hi Terri! Good question! You'll want to do the first option, where you cut length wise down the biscuit so you're left with 2 round (thinner) pieces. Does that help?!
How on earth do you cut that dough? I can’t imagine it would be easy to do that, the dough would just rip. Perhaps you could cut it in half cutting straight down on biscuit laid flat. Then mold your triangles into round flat biscuits.
Molly Leonard says
Hi Leslie! It's actually really easy, I didn't have any trouble cutting it length wise down the center of the biscuit. You can hold it up and cut through or you can lay it flat like you mentioned and cut down the middle. Be sure to use a serrated knife because it makes it much easier!
Hi Molly, came across your recipe looking for dishes for thanksgiving and tried it just now. What type of biscuit did you use. I tried the flakey kind and it worked well so that I didn’t have to cut the biscuit in half they just pulled apart relatively easy. But how or what other type of biscuit did you use that didn’t leave you with the taste of a biscuit.?
Molly Leonard says
Hey Stephanie! So glad you were able to get it flaky without cutting. I've tested this recipe with biscuits and Rhodes rolls. I like the biscuit flavor in this, but if you don't you can definitely use Rhodes rolls. You'll assemble and bake it the same way. Just roll the Rhodes rolls out a bit and place them in the pan then allow them to rise for 1 hour before putting them in the oven. Hope this helps!! Let me know if you have any questions!