Chocolate Monkey Bread Recipe

Chocolate Monkey Bread Recipe
Chocolate Monkey Bread Recipe photo by Taste of Home
Publisher Photo

Chocolate Monkey Bread Recipe

Be the first to add a review
Publisher Photo
Here's a family treat we enjoy as we open Christmas gifts. With chocolate inside, the pull-apart bread is impossible to resist. —Heather Deterding, Odenton, Maryland
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
16 servings
TOTAL TIME:
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.
Originally published as Chocolate Monkey Bread in Country Woman Christmas Annual 2012, p31

Nutritional Facts

1 slice: 432 calories, 22g fat (12g saturated fat), 27mg cholesterol, 679mg sodium, 55g carbohydrate (33g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Monkey Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review