Hot Chocolate Monkey Bread
An Easy Recipe using your Favorite Cocoa Mix and Refrigerated Canned Biscuit dough. This will go quick.
Equipment
- Large Bundt Pan
Ingredients
- 5 (0.88oz) envelopes Hot Chocolate Cocoa Mix, DIVIDED Each envelope is 3 TBS if using the canister cocoa mix. This recipe will call for a total of 1 cup.
- 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
Instructions
- 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.