Chocolate Filled Monkey Bread Recipes

REESE'S™ PEANUT BUTTER CUPS™ STUFFED CHOCOLATE MONKEY BREAD

Steps:

• Heat oven to 350°F. Generously spray 10- or 12-cup fluted tube cake pan with baking spray with flour, or grease pan with shortening and lightly flour.
• Unroll 1 can of dough into 1 large rectangle. Cut rectangle into 6 rows by 3 rows, to make 18 pieces. Place 1 candy, top side down, on center of dough piece. Fold dough over candy (do not stretch dough), and gently pinch to seal around candy; roll into a ball. Repeat with second can of dough.
• In small bowl, place sugar. Roll dough balls in sugar until coated. Place sugar-coated dough balls in pan. Sprinkle any remaining sugar over dough. Pour melted butter on top.
• Bake 28 to 33 minutes or until golden brown and no longer doughy in center. Cool in pan 5 minutes. Turn upside down onto serving plate.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Spoon into 1-quart resealable food-storage plastic bag. Cut small opening from 1 corner of bag. Drizzle melted chocolate over top of monkey bread. In another small microwavable bowl, microwave peanut butter uncovered on High 10 to 30 seconds or until thin enough to drizzle. Spoon into 1-quart resealable food-storage plastic bag. Cut small opening from 1 corner of bag. Drizzle melted peanut butter over top of chocolate. Garnish with halved candies. Pull apart to serve.

CHOCOLATE CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Cut biscuits in half and cube the cream cheese (32 pieces).
• Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
• In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
• In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
• In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
• Bake for 30-35 minutes.
• Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
• Enjoy!

CHOCOLATE MONKEY BREAD

Steps:

• 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 bowl, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and toss 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.

CHERRY CHOCOLATE MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
• Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat.
• Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well.
• Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm.