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Chocolate Monkey Bread

 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. —Heather Deterding, Odenton, Maryland
16 ServingsPrep: 20 min. Bake: 40 min.


  • 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.

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Chocolate Monkey Bread (continued)

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.