Chocolate Monkey Bread
Sept 4, 2023 21:28:07 GMT -5
Post by leilani on Sept 4, 2023 21:28:07 GMT -5
Chocolate Monkey Bread
PREP TIME
10minutes minutes
YIELD
8 -10 servings
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Ingredients
▢2 cans 8-count each Pillsbury Grands Biscuits
▢1/3 cup granulated sugar
▢3 tablespoons unsweetened cocoa powder divided
▢1/2 cup unsalted butter melted
▢3/4 cup brown sugar packed
▢1/4 teaspoon salt optional
▢1/2 cup chocolate chips
Instructions
Preheat oven to 350°F. Spray a 12-cup fluted bundt pan with nonstick cooking spray (I like using the kind with flour in it).
Open the cans of biscuits and slice each biscuit into 6 pieces. Place the granulated sugar and 1 tablespoon of cocoa powder in a large gallon size ziploc bag. Add the biscuit pieces, seal the bag, and shake to coat.
Mix melted butter, brown sugar, salt (if using) and remaining 2 tablespoons of cocoa in a small bowl.
Place half the coated biscuit pieces in the prepared pan. Top with half the chocolate chips and half the butter mixture. Repeat a second layer of biscuits, chocolate chips, and butter mixture.
Bake for about 30-40 minutes until the top is very brown and the center isn’t too jiggly. The top will get crusty so you’ll want to take it out when it’s still a little jiggly in the center so the top doesn’t burn.
Let cool in the pan for about 5 minutes. Place a serving plate over the pan and invert the pan, tap the top a few times and pray that the whole thing comes out in one piece. If it doesn’t, just stick the pieces back together, no one will know!
Note: do not let this cool completely in the pan or it becomes like a rock and it will be very hard to clean your pan!
Serve as an indulgent breakfast or dessert. For extra chocolate flavor, top with chocolate sauce.
link
PREP TIME
10minutes minutes
YIELD
8 -10 servings
SAVE RECIPE
RATE RECIPE
PRINT RECIPE
Ingredients
▢2 cans 8-count each Pillsbury Grands Biscuits
▢1/3 cup granulated sugar
▢3 tablespoons unsweetened cocoa powder divided
▢1/2 cup unsalted butter melted
▢3/4 cup brown sugar packed
▢1/4 teaspoon salt optional
▢1/2 cup chocolate chips
Instructions
Preheat oven to 350°F. Spray a 12-cup fluted bundt pan with nonstick cooking spray (I like using the kind with flour in it).
Open the cans of biscuits and slice each biscuit into 6 pieces. Place the granulated sugar and 1 tablespoon of cocoa powder in a large gallon size ziploc bag. Add the biscuit pieces, seal the bag, and shake to coat.
Mix melted butter, brown sugar, salt (if using) and remaining 2 tablespoons of cocoa in a small bowl.
Place half the coated biscuit pieces in the prepared pan. Top with half the chocolate chips and half the butter mixture. Repeat a second layer of biscuits, chocolate chips, and butter mixture.
Bake for about 30-40 minutes until the top is very brown and the center isn’t too jiggly. The top will get crusty so you’ll want to take it out when it’s still a little jiggly in the center so the top doesn’t burn.
Let cool in the pan for about 5 minutes. Place a serving plate over the pan and invert the pan, tap the top a few times and pray that the whole thing comes out in one piece. If it doesn’t, just stick the pieces back together, no one will know!
Note: do not let this cool completely in the pan or it becomes like a rock and it will be very hard to clean your pan!
Serve as an indulgent breakfast or dessert. For extra chocolate flavor, top with chocolate sauce.
link
