HOT CHOCOLATE MONKEY BREAD RECIPES

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HOT CHOCOLATE MONKEY BREAD | READY SET EAT



Hot Chocolate Monkey Bread | Ready Set Eat image

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 ReadySetEat

Total Time 50 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 7

PAM® Baking Spray
5 envelopes (0.73 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix, divided
1/2 cup granulated sugar, divided
1/2 cup Parkay® Original Spread-tub, melted
1/4 cup reduced fat (2%) milk
2 cans (16 oz each) refrigerated jumbo buttermilk biscuits (8 count), quartered
Reddi-wip® Original Dairy Whipped Topping

Steps:

  • Preheat oven to 350°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 : @id https//www.readyseteat.com/complete-nutrition-info, Calories 358

HOT CHOCOLATE MONKEY BREAD – CATHERINE'S PLATES



Hot Chocolate Monkey Bread – Catherine's Plates image

An Easy Recipe using your Favorite Cocoa Mix and Refrigerated Canned Biscuit dough. This will go quick.

Provided by Catherine's Plates

Categories     Breakfast    Dessert

Number Of Ingredients 6

5 (0.88oz) envelopes Hot Chocolate Cocoa Mix, DIVIDED
1/2 cup white granulated sugar, DIVIDED
2 (16oz) cans refrigerated biscuit dough, CUT INTO QUARTER PIECES
1/2 cup butter, melted
1/4 cup milk
1 cup white chocolate chips or white candied chips

Steps:

  • Preheat oven to 350 degrees. Spray a large (10-15 cup) Bundt pan with non-stick cooking spray and set aside.
  • In a large plastic storage bag place 2 packets (6 TBS) cocoa mix and 1/4 cup of white granulated sugar. Seal bag and shake contents to combine.
  • Hot Chocolate Glaze: In a medium bowl whisk together remaining 1/4 cup of white granulated sugar and the remaining 3 packets (9 TBS) cocoa mix. Whisk in melted butter and milk until combined.
  • Place 1/2 of the quartered biscuit pieces into the cocoa mix in bag, seal bag and shake until pieces are well coated. Place the coated biscuit pieces into bottom of prepared Bundt pan loosely. Pour half of the Hot Chocolate Glaze over the pieces in the Bundt pan.
  • Place the remainder of the biscuit pieces into the remaining hot chocolate mix in the plastic bag, seal bag and shake to coat pieces. Place coated pieces on top of the glazed pieces in Bundt pan. Pour remainder of hot chocolate glaze over top biscuit pieces.
  • Place in preheated oven for 30 minutes until biscuit pieces are cooked through. (Use a toothpick inserted into biscuit pieces to determine if done. If still doughy, cook a little longer.)
  • Remove from oven and allow to rest 10 minutes in Bundt pan. Place a serving plate upside down on Bundt pan and INVERT pan, tap the bottom of pan to loosen bread and remove pan.
  • Heat white chocolate or candied chips per package instructions and drizzle over monkey bread. Pull apart pieces and enjoy.

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