CHOCOLATE MONKEY BREAD
We enjoy this chocolate monkey bread as we open gifts on Christmas. It's impossible to resist. -Heather Deterding, Odenton, Maryland
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 432 calories, Fat 22g fat (12g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE MONKEY BREAD
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the dough: Preheat the oven to 350 degrees F. Line a loaf pan with parchment or spray with cooking spray, then set aside.
- Combine the dates and almond milk in a blender and blend until smooth.
- Add the almond flour, gluten-free flour, cacao powder, baking powder, apple cider vinegar, baking soda and salt. Blend until thoroughly combined, stopping to scrape down the sides of the blender as necessary.
- Roll the dough into small balls roughly 1 inch in diameter.
- For the chocolate coating: Add the dates, cacao powder and coconut water to a cleaned blender and blend until smooth.
- Dip each ball of dough in the coating mixture and use a spoon to cover with a thin layer. Transfer the dough balls to the prepared loaf pan and sprinkle with chocolate chips, if using.
- Bake until the monkey bread has light golden brown, crisp edges, approximately 40 minutes.
- Cool for at least 15 minutes, then spoon out or pull apart to serve. Enjoy!
CHOCOLATE MONKEY BREAD
Wow your brunch crowd with this irresistibly sweet and gooey take on monkey bread. Our Test Kitchen compared this pull-apart bread to cinnamon-sugar mini donuts covered in a caramel and chocolate glaze. If that doesn't make you want to stop and bake them immediately, you'll also love that they are made with frozen yeast roll dough. Make the caramel sauce just before you put the dough in the pan so that the caramel stays soft enough to pour over the dough.
Provided by Southern Living Editors
Time 1h30m
Yield Serves 12 (serving size: about 4 pieces)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 15-cup Bundt pan liberally with cooking spray.
- Heat butter and brown sugar in a small saucepan over medium-high until butter is melted. Reduce heat to medium, and bring to a simmer, stirring constantly. Cook, stirring constantly, until sugar is melted, about 1 minute. Pour half of caramel mixture into greased Bundt pan.
- Stir together granulated sugar, cocoa, and cinnamon in a small bowl. Cut each dough piece in half, and roll each piece in cocoa mixture. Stack coated pieces in pan on top of caramel mixture. Sprinkle any remaining cocoa mixture over top of dough, and drizzle with remaining caramel mixture.
- Place Bundt pan on a large rimmed baking sheet, and bake in preheated oven until edges are browned and dough is cooked, about 55 minutes. Let cool 5 minutes on a wire rack; immediately invert onto a cake plate. (If you let it sit any longer, sugar will harden and it will be hard to remove from pan.)
- During last 5 minutes of baking, place cream in a microwavable bowl, and microwave on HIGH until bubbly, about 1 minute. Place chopped chocolate in a small bowl, and pour hot cream over chocolate. Let sit for 1 minute. Gently whisk until blended, smooth, and shiny. Let stand until slightly thickened and cooled, 15 to 20 minutes. Drizzle chocolate ganache over warm monkey bread.
CHERRY CHOCOLATE MONKEY BREAD
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
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.
BACON AND CHOCOLATE MONKEY BREAD
I first learned about monkey bread on a vacation at Club Med and have been a fan ever since. This version is super easy to make. It's a sweet and savory loaf that's perfect for dessert or breakfast! Surprisingly, the bacon and chocolate complement each other, and the maple adds an extra touch of flair.
Provided by Food Network
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes.
- Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray.
- Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices.
- Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you're out of biscuit halves. (You won't use all the maple syrup; save 1 tablespoon for the drizzle.)
- Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes.
- Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more.
HOT CHOCOLATE MONKEY BREAD
Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
- Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
- Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 48.2 g, Cholesterol 2.8 mg, Fat 17.4 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 886.4 mg, Sugar 19.6 g
HERSHEY'S CHOCOLATE MONKEY BREAD
Make and share this Hershey's Chocolate Monkey Bread recipe from Food.com.
Provided by Molly53
Categories Yeast Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Thaw loaves as directed on package; let rise until doubled.
- Stir together granulated sugar, cocoa and cinnamon.
- Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl.
- Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred.
- Pour mixture into 12-cup fluted tube pan.
- Heat oven to 350°F Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 baking pieces inside each ball.
- Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.
- Place balls in prepared pan.
- Bake 45 to 50 minutes or until golden brown.
- Cool 20 minutes in pan; invert onto serving plate.
- Cool until lukewarm.
Nutrition Facts : Calories 153.2, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.4, Carbohydrate 21.9, Fiber 0.2, Sugar 21.4, Protein 0.2
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