Hot Cocoa Monkey Bread Recipes

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HOT COCOA MONKEY BREAD



Hot Cocoa Monkey Bread image

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

1 1/2 sticks (12 tablespoons) unsalted butter, melted
Two 16-ounce tubes refrigerated biscuit dough, such as Pillsbury Grands
Four .7-ounce envelopes instant hot cocoa mix
1 cup sugar
1 cup mini marshmallows
1 cup chocolate chips

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.

CHOCOLATE MONKEY BREAD



Chocolate Monkey Bread image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 cup Medjool dates (about 12)
2/3 cup fresh almond milk
1 1/2 cups almond flour
1 1/4 cups gluten-free flour, such as Cup4Cup
1/3 cup cacao powder or cocoa powder
2 teaspoons baking powder
2 teaspoons apple cider vinegar or lemon juice
1 teaspoon baking soda
Pinch sea salt
8 Medjool dates
1/4 cup cacao powder or cocoa powder
2/3 cup coconut water
1/4 cup dark chocolate chips, optional

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!

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.

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