More About This Recipe
The peanut butter and chocolate are packed on the inside with caramel all over.
Are you ready for some serious monkey business? (Okay. I promise to never try and be funny/cute writing articles again. I don't have a funny bone in my body!?)
Anyway, this is some SERIOUS monkey bread. Caramel, chocolate and peanut butter are all involved -- three foods that make up one of the best combos ever.
Put them top of some flaky Pillsbury™ biscuit dough? Well… that's pure breakfast snacking perfection. Wouldn't you agree??
?Now, I know that it's still March, but Easter is around the corner and this bread would be the perfect way to celebrate. Serve it at brunch, serve it for dessert or just snack on it all day.
So here's how you make it – it's so easy!
Heat oven to 350°F. Lightly grease a 12-cup fluted tube pan or bundt pan with butter or cooking spray. In a large gallon-size storage food bag, mix the granulated sugar and cinnamon.
Separate the biscuits into 16 dough rounds (8 per can).
Then cut each dough round into quarters.
Working with one dough quarter at a time, flatten it in a circle.
Place one teaspoon peanut butter and a few chocolate chips in the center of the dough. Now take the edges of the dough and stretch them up and around the fillings to surround the fillings in the center of the dough. Repeat with all of the remaining dough quarters.
Add the filled dough balls to the bag of cinnamon sugar. Shake them in the bag to coat, then transfer the coated dough to the prepared pan.
In a small bowl, mix the brown sugar and butter. Pour the caramel mixture over the biscuit pieces in the pan.
Place the pan on a baking sheet. Bake 30 to 35 minutes or until golden brown and no longer doughy in center.
Remove from the oven and carefully invert the pan onto a serving plate, but don't remove the pan quite yet.
Allow the bread to cool, inverted in the pan, for 10 minutes. Then remove the pan and pull apart to serve.
Look at the caramel, chocolate and yumminess!