Stuffed Chocolate Peanut Butter Monkey Bread Recipes

CHOCOLATE STUFFED PEANUT BUTTER MONKEY BREAD LOAF

Steps:

• Preheat oven to 350°F. Spray a loaf pan with cooking spray or grease it well. (My loaf pan was 9x5 1/2". You could also use a 4x8" loaf pan for this.)
• Mix granulated sugar and 1/2 teaspoon cinnamon in a small bowl.
• Open can of biscuits and cut each into quarters, for a total of 32 biscuit pieces.
• Wrap 1 chocolate chip in each piece of biscuit and roll into a ball. Roll each ball in the cinnamon sugar mixture and place in pan. You'll get about 1 1/2 layers of dough balls in your pan.
• Place butter and peanut butter in a medium sized bowl. Heat on HIGH in the microwave in 30 second increments until butter is melted. Add brown sugar and cinnamon and stir to combine. Pour over biscuits in pan.
• Bake for 20-25 minutes, until the tops are golden and the center is just slightly jiggly to the touch. Cool in pan at least 10 minutes before removing to a serving plate. (To remove, run a knife around all the edges to loosen. Invert pan over serving plate and tap hard on the bottom. Hopefully it will all come out in one piece. If it doesn't, repeat steps and just press the pieces together. No one will notice, trust me.)
• Melt 1/4 cup chocolate chips in a small bowl. Transfer to a sandwich baggie and cut off one tip. Drizzle over the top of the monkey bread. Serve warm.

STUFFED CHOCOLATE-PEANUT BUTTER MONKEY BREAD

Steps:

• Heat oven to 400°F.
• Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; sprinkle flour, then nuts into pan. Melt 2 Tbsp. butter; mix with sugar. Spoon over nuts.
• Separate each can of dough into 10 biscuits; flatten each to 1/4-inch thickness. Spoon peanut butter onto centers of biscuits, adding about 1 tsp. peanut butter to each biscuit. Top each with 1 chocolate square. Gather up edge of each biscuit to enclose filling, then press together to seal. Roll each into ball.
• Melt remaining butter. Empty pudding mix into shallow dish. Dip top of each ball in butter, then in pudding mix. Arrange half the balls, dipped sides up, in single layer in prepared pan. Repeat with remaining balls to make second layer. Top with any remaining pudding mix, then drizzle with any remaining butter.
• Bake 30 min. or until golden brown. Cool bread in pan 1 min. Invert onto serving plate; carefully remove pan. Melt remaining chocolate; drizzle over bread. Top with any nuts remaining in pan; cool slightly.

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.