Chocolate Lovers Monkey Bread

 

Most of us are familiar with Monkey Bread.  The ooey-gooey buttery, caramelized biscuit bites cooked in a bundt pan and then pulled apart to enjoy.

This past weekend, four of the grandchildren were here, and we decided we should attempt a chocolate version.  Here are our results!

2 cans (8-count) each Pillsbury Grands Biscuits

1/2 cup granulated sugar

3 T. unsweetened cocoa powder, divided

1/2 cup unsalted butter melted

1 cup brown sugar packed

1/4 t. salt optional

3/4 cup mini chocolate chips

Preheat oven to 350°F. Spray a 12-cup Bundt or what I call a "pound cake" pan with nonstick cooking spray.

Open the cans of biscuits and slice each biscuit into 8 pieces. Place the granulated sugar and 1 T. of cocoa powder in a large gallon size Ziploc bag. Add the biscuit pieces, carefully seal the bag, and shake to coat. You may have to give it several GOOD shakes to get all that sugary chocolatey goodness all over the biscuit pieces.

Mix melted butter, brown sugar, salt (if using) and remaining 2 tablespoons of cocoa in a small bowl.

Place half the coated biscuit pieces in the prepared pan. Top with half the chocolate chips and half the butter mixture. Top with a second layer of biscuit pieces and the remaining chocolate chips and butter mixture.

Bake for about 30-40 minutes until the top has browned and the center is almost set. My batch was ready to remove from the oven at 35 minutes.

Let cool in the pan for about 5 minutes. Place a serving plate over the pan and invert the pan, and let the bread release onto the serving plate.  If any pieces stick or come loose from the main bread during the process, gently place them back onto the bread.

Serve immediately as a yummy breakfast or dessert.

The grandkids loved this, as did the grandparents!

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