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