So I never thought I'd find this recipe in print as I also thought I made up a spectacular dessert! Little did I know, HA! This has been an annual Valentine's dessert for years. We use brioche and Hershey Bars. I dig how you can break the bars to fit the bread! Fry it up, then lightly salt the top when plating. I usually make a bold sauce out of seedless raspberry jam thinned with cassis to offset the heaviness of the choco/bread. Oh so good! And it's definitely a knife and fork adventure. Unless you like chocolate dripping down your arm...but that's a different conversation! :)

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