Chocolate Monkey Bread Recipes

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.

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.

Steps:

• Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes.
• Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray.
• Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices.
• Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you're out of biscuit halves. (You won't use all the maple syrup; save 1 tablespoon for the drizzle.)
• Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes.
• Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more.

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!

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.

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.