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Chocolate Monkey Bread
Here’s a family treat we enjoy as we open Christmas gifts. With chocolate inside, the pull-apart bread is impossible to resist.
16 Servings
Prep: 20 min. Bake: 40 min.
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.
© Taste of Home 2013
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Chocolate Monkey Bread
(continued)
Nutrition 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.
© Taste of Home 2013