Chocolate Monkey Bread Recipe

Chocolate Monkey Bread Recipe photo by Taste of Home

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Here’s a family treat we enjoy as we open Christmas gifts. With chocolate inside, the pull-apart bread is impossible to resist.

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Chocolate Monkey Bread Recipe

Prep: 20 min. Bake: 40 min.

Yield: 16 Servings

20 40 60

Ingredients

1 cup packed brown sugar
3/4 cup butter, cubed
2 cans (16.3 ounces each) large refrigerated buttermilk biscuits
64 milk chocolate kisses
1/2 cup sugar
2 teaspoons ground cinnamon

Directions

In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside.
Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large resealable plastic bag, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and shake to coat.
Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice.
Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving. Yield: 16 servings.

Nutritional Facts 1 slice equals 432 calories, 22 g fat (12 g saturated fat), 27 mg cholesterol, 679 mg sodium, 55 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Chocolate Monkey Bread in Country Woman Christmas Annual 2012, p31