Here's a holiday treat that's not overdone. This chocolatey bread is made with marshmallows and peppermint extract, for just the right amount of sweet.
What You Need
Original recipe yields 16 servings
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
1/2 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. peppermint extract
1-1/2 cups flour
2 tsp. CALUMET Baking Powder
1/4 tsp. baking soda
1 cup JET-PUFFED Peppermint MALLOW Bits
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Let's Make It
Heat oven to 350°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugars; mix well. Blend in eggs, sour cream and extract. Add flour, baking powder and baking soda; mix well. Stir in MALLOW Bits.
Spread into 9x5-inch loaf pan sprayed with cooking spray.
Bake 1 hour to 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
One portion is all that is needed to provide big chocolate flavor.
After bread is completely cooled, wrap in plastic wrap. Place in freezer-weight resealable plastic bag. Freeze up to 1 month.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.