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Chocolate-Peanut Butter Monkey Bread

Chocolate-Peanut Butter Monkey Bread
  • Prep 20 min
  • Total 50 min
  • Servings 8

Serve up this monkey bread for your next brunch! ...MORE+ LESS-

Half Baked Harvest
March 16, 2015

Ingredients

1/2
cup granulated sugar
1
teaspoon ground cinnamon
2
(16.3 oz) cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
2/3
cup creamy peanut butter (divided into 32 teaspoons)
8
ounces semi sweet chocolate chips
1
cup brown sugar
3/4
cup butter, melted

Steps

Hide Images
  • 1
    Heat oven to 350°F. Lightly grease 12-cup fluted tube or Bundt pan with butter or cooking spray. In large gallon-size storage food bag, mix granulated sugar and cinnamon.
  • 2
    Separate the biscuit dough into 16 biscuits (8 biscuits per can); cut each biscuit into quarters, making 32 pieces.
  • 3
    Working with one biscuit quarter at a time, flatten the quarter into a circle shape. Place one teaspoon of the peanut and a few chocolate chips in the center of the dough. Bring edges of the dough up and over the filling, stretching the dough as necessary to encase the fillings in the middle of the dough ball. Repeat with remaining dough circles.
  • 4
    Add filled dough balls a few at a time to the bag of cinnamon sugar. Shake in bag to coat dough. Arrange coated dough balls in the prepared pan.
  • 5
    In small bowl, mix brown sugar and melted butter; pour mixture over biscuit pieces.
  • 6
    Place the pan on a baking sheet. Bake 30 to 35 minutes or until golden brown and no longer doughy in center.
  • 7
    Remove from the oven and carefully invert the pan onto a serving plate. Allow the bread to cool inverted in the pan for 10 minutes, then remove the pan and pull apart to serve. Serve warm.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
950
Calories from Fat
440
% Daily Value
Total Fat
49g
75%
Saturated Fat
23g
116%
Trans Fat
1/2g
Cholesterol
45mg
15%
Sodium
1180mg
49%
Potassium
270mg
8%
Total Carbohydrate
115g
38%
Dietary Fiber
4g
16%
Sugars
65g
Protein
12g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 8 Fat;
Carbohydrate Choice
7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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!

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