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 BOURBON PECAN MONKEY BREAD
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar., For bourbon caramel, bring brown sugar, butter and bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Place a sheet of foil on bottom oven rack. Bake on middle oven rack until golden brown, 50-55 minutes. (Cover loosely with foil for last 10-15 minutes if top browns too quickly.) Cool in pan 10 minutes before inverting onto a serving plate. Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in bourbon until smooth. Drizzle glaze over warm bread.
Nutrition Facts : Calories 445 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 174mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
DOUBLE CHOCOLATE BANANA MONKEY BREAD
Double chocolate banana monkey bread is flaky layers of golden caramelized, cinnamon-spiced, dual chocolate goodness that is a sweet, gooey, addictive delicacy.
Provided by Culinary Envy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 58m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
- Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
- Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
- Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
- Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
- Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.
Nutrition Facts : Calories 396 calories, Carbohydrate 59.5 g, Cholesterol 26.9 mg, Fat 17.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 8.9 g, Sodium 568.9 mg, Sugar 41.3 g
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
GERMAN CHOCOLATE BREAD
Make and share this German Chocolate Bread recipe from Food.com.
Provided by Meowmix318
Categories Quick Breads
Time 50m
Yield 4 loafs, 16 serving(s)
Number Of Ingredients 14
Steps:
- Combind flour, baking powder, baking soda, salt & cocoa in a bowl and set aside.
- Cream margarine, & sugar until light and fluffy.
- Add eggs 1 at a time and mix well, scraping down sides of the bowl.
- Add sour cream and mix.
- On low speed, slowly add flour mixture, do not over mix.
- Using a spatula, fold in coconut and chocolate chips.
- Pour into 3 to 4 greased loaf pans, smoothing out the tops. (drop the pan onto a flat surface a few times to release any air bubbles).
- Bake at 325 for about 40 to 50 mins or until toothpick inserted comes out clean.
- (for Glaze).
- Cream together glaze ingredients, mixing until it coats the back of a spoon.
- Slowly pour glaze over the cooled bread, allowing excess to run down the sides.
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