Chocolate Monkey Bread Food

CHOCOLATE CHIP MONKEY BREAD RECIPE

Steps:

• Preheat oven to 350 degrees and coat bundt cake pan with pam spray. Set aside. Cut the biscuit into 8 pieces and place aside.
• In a small bowl, combine the sugar and the cinnamon and mix. Set aside.
• Take each piece of the cut dough and flatten it out so that you can add in the chocolate chips. (About 3 chips per dough.)
• Roll into a ball and set aside until all pieces are done.
• Add into the Ziploc bag with the sugar and cinnamon.
• Shake bag until all pieces are coated. Spray pan with Pam spray until coated and place the biscuits into the pan.
• In a small sauce pan, combine the butter and brown sugar.
• Mix until melted and combined. Pour into pan with biscuits.
• Place the pan into the oven and bake for 40 minutes. When timer goes off, don't worry! The center will still be jiggly.
• Let sit for 5 minutes before placing the serving plate on top of the pan and flipping the pan.
• Lightly tap the sides of the pan to loosen the monkey bread.
• Once the monkey bread is out and onto the plate, drizzle extra caramel sauce and chocolate chips as topping and serve.

GERMAN CHOCOLATE MONKEY BREAD

Steps:

• 1. Preheat the oven to 350 F. Get out an angel food cake pan with a removable bottom and set it on top of a rimmed sheet pan.
• 2. Cut each biscuit into quarters.
• 3. In a medium bowl, combine the sugar, coconut and cinnamon and mix well.
• 4. Add the dough into the sugar mixture a few pieces a time and coat them well with the mixture.
• 5. Meanwhile melt the 1 cup of butter in a small sauce pan over low heat.
• 6. Brush the inside of the angel food cake pan lightly with the melted butter, then begin to add about 1/3 of the dough balls.
• 7. On top of the dough balls, sprinkle a third of the pecans, coconut and chocolate chips.
• 8. Repeat with remaining dough balls. Then top that layer with the remaining nuts, chocolate and coconut.
• 9. When everything is in the pan, return the melted butter to the stovetop and add the 1 cup of brown sugar. Cook on low until the sugar melts into the butter.
• 10. Pour the sugar and butter mixture evenly over the entire pan.
• 11. Bake the monkey bread in the oven for about 45 minutes. Then remove it from the oven and let it sit for another 10-15 minutes, or until cool enough to handle.
• 12. Turn out the cake, inverting it onto a serving platter and pull it apart to experience pure, buttery heaven!

BACON AND CHOCOLATE MONKEY BREAD

Steps:

• Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes.
• Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray.
• Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices.
• Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you're out of biscuit halves. (You won't use all the maple syrup; save 1 tablespoon for the drizzle.)
• Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes.
• Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more.

CHOCOLATE BOURBON PECAN MONKEY BREAD

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.

CHOCOLATE MONKEY BREAD

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.

CHOCOLATE MONKEY BREAD

Steps:

• Preheat oven to 350°F. Coat a 15-cup Bundt pan liberally with cooking spray.
• Heat butter and brown sugar in a small saucepan over medium-high until butter is melted. Reduce heat to medium, and bring to a simmer, stirring constantly. Cook, stirring constantly, until sugar is melted, about 1 minute. Pour half of caramel mixture into greased Bundt pan.
• Stir together granulated sugar, cocoa, and cinnamon in a small bowl. Cut each dough piece in half, and roll each piece in cocoa mixture. Stack coated pieces in pan on top of caramel mixture. Sprinkle any remaining cocoa mixture over top of dough, and drizzle with remaining caramel mixture.
• Place Bundt pan on a large rimmed baking sheet, and bake in preheated oven until edges are browned and dough is cooked, about 55 minutes. Let cool 5 minutes on a wire rack; immediately invert onto a cake plate. (If you let it sit any longer, sugar will harden and it will be hard to remove from pan.)
• During last 5 minutes of baking, place cream in a microwavable bowl, and microwave on HIGH until bubbly, about 1 minute. Place chopped chocolate in a small bowl, and pour hot cream over chocolate. Let sit for 1 minute. Gently whisk until blended, smooth, and shiny. Let stand until slightly thickened and cooled, 15 to 20 minutes. Drizzle chocolate ganache over warm monkey bread.

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.

HOT CHOCOLATE MONKEY BREAD

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.

HERSHEY'S CHOCOLATE MONKEY BREAD

Steps:

• Thaw loaves as directed on package; let rise until doubled.
• Stir together granulated sugar, cocoa and cinnamon.
• Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl.
• Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred.
• Pour mixture into 12-cup fluted tube pan.
• Heat oven to 350°F Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 baking pieces inside each ball.
• Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.
• Place balls in prepared pan.
• Bake 45 to 50 minutes or until golden brown.
• Cool 20 minutes in pan; invert onto serving plate.
• Cool until lukewarm.

TURTLE MONKEY BREAD

Steps:

• Heat oven to 350ºF.
• Cut biscuits into quarters; place in medium bowl. Add dry pudding mix; toss to coat. Drizzle with butter; mix lightly. Spoon into 9-inch round pan sprayed with cooking spray.
• Bake 20 min. or until lightly browned. Immediately invert pan onto serving plate; remove pan. Cool 5 min. Meanwhile, microwave COOL WHIP and chocolate in small microwaveable bowl on HIGH 30 to 45 sec. or until chocolate is completely melted and mixture is well blended, stirring every 15 sec.
• Drizzle chocolate glaze over warm bread. Sprinkle with nuts.

CHOCOLATE MONKEY BREAD

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!

BROOKE'S CHOCOLATE MONKEY BREAD

Steps:

• Preheat oven to 350°.
• Spray a 12-15-cup fluted pan with nonstick cooking spray.
• In a small bowl, combine sugar, 1 teaspoon cocoa, and cinnamon.
• Dredge biscuit quarters in sugar mixture to coat; layer in prepared pan.
• In a small saucepan, combine brown sugar, butter, corn syrup, and remaining 2 tablespoons cocoa powder.
• Cook over med-high heat, stirring constantly, until mixture comes to a boil; boil for 1 minute.
• Pour mixture over layered biscuits.
• Bake for 40-50 minutes or until biscuits are done, covering bread with foil to prevent excess browning, if necessary.
• Let stand for 5 minutes.
• Invert monkey bread onto a platter to serve.