HOT CHOCOLATE MONKEY BREAD
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 Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 50m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 48.2 g, Cholesterol 2.8 mg, Fat 17.4 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 886.4 mg, Sugar 19.6 g
CHOCOLATE MONKEY BREAD
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
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!
HOT COCOA MONKEY BREAD
What's better than monkey bread with a crispy chocolaty crust? One that also has pockets of gooey marshmallows running through it.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
- Cut the biscuits into quarters. Combine the hot cocoa mix and sugar in a large bowl and stir together.
- Working in batches, toss one-third of the biscuits in the melted butter, roll them in the hot cocoa mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the marshmallows and chocolate chips. Repeat to make 2 more layers of biscuits rolled in cocoa, the marshmallows and chocolate chips. Sprinkle the top with any leftover hot cocoa mixture and drizzle with any leftover butter.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
HERSHEY'S CHOCOLATE MONKEY BREAD
Make and share this Hershey's Chocolate Monkey Bread recipe from Food.com.
Provided by Molly53
Categories Yeast Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153.2, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.4, Carbohydrate 21.9, Fiber 0.2, Sugar 21.4, Protein 0.2
CHOCOLATE MONKEY BREAD
This recipe was featured in an email today from the www.kingarthurflour.com website. The picture looks incredibly yummy! "We've never been partial to chocolate bread; somehow, this cross between cake and white bread seems to fall short on both counts. But coat vanilla-scented white bread with a ground chocolate/sugar/cocoa combo, and you've got another animal entirely. The bread retains its soft, faintly sweet character. And the chocolate, rather than coming across as dull or bitter as it so often does in chocolate bread, fairly sings in concert with its soft, yeasty partner. Read our blog about this bread, with additional photos, at Bakers' Banter." Here is one of the reviews from the website - I first made this several years ago for my family's traditional Christmas brunch, and everyone loved it. It is now required on the table every year! It is to die for!
Provided by senseicheryl
Categories Breads
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 16
Steps:
- To make the filling: Place the filling ingredients into a food processor and pulse until finely ground. Set the mixture aside.
- To make the dough: Combine all of the dough ingredients and mix and knead everything together, by hand, mixer or bread machine set on the dough cycle, till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
- Place the dough in a lightly greased bowl or other rising container. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
- Divide the dough into about 64 pieces. Just divide the dough in half, then each half in half again, and so on, until you have about 64 pieces. Don't bother to make the pieces perfectly even; and never mind rolling them into perfect little balls (though it's good to give them a quick roll between your palms).
- Place the chocolate mixture into a shallow pan, such as an 8" round cake pan.
- To make the coating, combine the 2 tablespoons melted butter and 2 tablespoons lukewarm milk. Dip 6 or 7 pieces of dough into the coating, then place them in the pan of chocolate.
- Shake the pan gently to coat the dough with chocolate. Place the pieces into a lightly greased 10" tube pan or bundt-style pan; don't crowd them. You'll make two or more layers.
- Sprinkle any remaining chocolate atop the dough in the pan. Cover the pan, and let the bread rise for 1 to 2 hours, until it's quite puffy, though not doubled in bulk. You'll start to see white dough through the chocolate coating as they bread rises. Towards the end of the rising time, preheat the oven to 350°F
- Bake the bread for about 30 to 35 minutes, till you can see it starting to brown underneath the chocolate. An instant-read thermometer inserted into the center of the loaf will register about 190°F
- Remove the bread from the oven, and sprinkle it with the chocolate chips. Return to the oven for about 5 minutes, till the chips soften and look shiny. Take the bread out of the oven, and let it cool for about 10 minutes before removing from the pan. Serve warm, or at room temperature, by pulling the bread apart piece by piece.
Nutrition Facts : Calories 317.3, Fat 14.1, SaturatedFat 8.6, Cholesterol 23.3, Sodium 273.1, Carbohydrate 45.2, Fiber 3.1, Sugar 14.9, Protein 6.1
CHOCOLATE MONKEY BREAD
We enjoy this chocolate monkey bread as we open gifts on Christmas. It's impossible to resist. -Heather Deterding, Odenton, Maryland
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 432 calories, Fat 22g fat (12g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
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- 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.
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