Hersheys Chocolate Monkey Bread Recipes

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CHOCOLATE MONKEY BREAD



Chocolate Monkey Bread image

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

1 cup packed brown sugar
3/4 cup butter, cubed
2 cans (16.3 ounces each) large refrigerated buttermilk biscuits
64 milk chocolate kisses
1/2 cup sugar
2 teaspoons ground cinnamon

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.

HOT CHOCOLATE MONKEY BREAD



Hot Chocolate Monkey Bread image

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

PAM® Baking Spray
5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided
½ cup granulated sugar, divided
½ cup Parkay® Original Spread-tub, melted
¼ cup reduced fat (2%) milk
2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered
Reddi-wip® Original Dairy Whipped Topping

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 CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY



Chocolate Cream Cheese Stuffed Monkey Bread Recipe by Tasty image

Here's what you need: biscuit dough, cream cheese, chocolate chip, white sugar, cinnamon, butter, brown sugar, walnuts

Provided by Tasty

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

32 oz biscuit dough, 2 16 oz containers, 16 big biscuits total
8 oz cream cheese
chocolate chip, we used dark chocolate
1 cup white sugar
2 teaspoons cinnamon
½ cup butter
1 cup brown sugar
½ cup walnuts, optional

Steps:

  • Preheat oven to 350˚F (175˚C)
  • Cut biscuits in half and cube the cream cheese (32 pieces).
  • Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
  • In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
  • In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
  • In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
  • Bake for 30-35 minutes.
  • Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
  • Enjoy!

Nutrition Facts : Calories 738 calories, Carbohydrate 86 grams, Fat 40 grams, Fiber 2 grams, Protein 9 grams, Sugar 45 grams

HERSHEY'S CHOCOLATE MONKEY BREAD



Hershey's Chocolate Monkey Bread image

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

2 (16 ounce) packages frozen bread dough (or white bread dough from recipe of your choice)
3/4 cup granulated sugar
1 tablespoon hershey cocoa
1 teaspoon ground cinnamon
1/2 cup butter or 1/2 cup margarine, melted and divided (not spread product)
1/2 cup packed light brown sugar
1/4 cup water
semisweet chocolate pieces or milk chocolate pieces

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

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  • Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at Medium (50%) 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 chocolates 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.


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