Crisp baked bread fingers dipped in smooth melted chocolate — a simple, crunchy treat from everyday pantry staples.
Easy Chocolate Bread Sticks
Crisp baked bread fingers dipped in smooth melted chocolate — a simple, crunchy treat from everyday pantry staples.
Serves 4 · 15 min · 255 kcal
list_altIngredients
⚠️ Allergens: Contains wheat and dairy unless dairy-free bread and chocolate are used.
restaurant_menuInstructions
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1
Heat the oven to 180°C / 350°F.
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2
Cut each bread slice into three long fingers.
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3
Brush both sides very lightly with melted butter.
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4
Arrange the bread fingers in one layer on a baking tray.
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5
Bake for 8–12 minutes, turning halfway, until dry, crisp, and lightly golden.
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6
Check the texture rather than relying only on colour. The bread should feel firm and make a light snap when gently bent—not feel soft or bendy. If still flexible, bake for another 1–2 minutes, then check again.
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7
Transfer the bread fingers to a wire rack and cool completely. They must be fully cool and crisp before adding chocolate.
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8
Place the chopped chocolate in a completely dry heatproof bowl.
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9
Set the bowl over a saucepan containing a small amount of gently simmering water. The bottom of the bowl must not touch the water.
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10
Stir until the chocolate is almost melted. Remove the bowl from the heat and continue stirring until completely smooth.
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11
Dip one end of each cooled bread finger into the melted chocolate.
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12
Add an optional topping while the chocolate is still wet.
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13
Place the fingers on parchment paper and leave until the chocolate is completely set.
Chef's Tip
No double boiler?: Place the chocolate in a small, completely dry saucepan over the lowest possible heat. Stir constantly and remove it from the heat before every piece has melted. Continue stirring off the heat until smooth. Air-fryer method: Air-fry the bread fingers at 170°C / 340°F for 5–7 minutes, turning halfway. Check that they feel firm and lightly snap when bent. If they remain soft or flexible, cook for another minute and check again. Keep the bowl, spoon, and saucepan completely dry. Even a small amount of water can make the chocolate thick and grainy. Storage: Store in an airtight container at cool room temperature and eat within two days for the best crunch.
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