So the holidays are around the corner and with guests in town sometimes a sweet nibble like this Chocolate Caramel Monkey Bread is in order. Made with refrigerated biscuit dough and a few pantry ingredients, you’re set!
Warm from the oven, each pull apart bread piece is stuffed with a chocolate covered caramel, all melted and gooey. Finger lickin’ sticky good, and with a sprinkling of slivered almonds, this works as a dessert or breakfast bite with coffee or beverage of choice.
It’s Friday, so that means I usually will post a dessert or something for you to ponder making over the weekend. Something to get you through. Because I care. 🙂
Like this Chocolate Caramel Monkey Bread. Why stop at just caramel? Plus, it’s pretty darn easy to put together and the family will be impressed you did. Because you care, right?
While this pull apart bread allows everyone to dig in, it also allows you to pick the amount you are going to eat with your coffee. One or two pieces or several, as a breakfast snack or as a dessert. You pick, but whatever I’m sure you’ll agree this decadent bread is sure to impress those house guests or family.
This is made with simple ingredients. Refrigerated biscuit dough pieces that gets wrapped around a chocolate caramel. I used Rolos. The caramel filled dough ball gets dunked in melted butter, rolled in a cocoa, cinnamon sugar mixture and stacked in a well greased bundt pan. I use my Easy Caramel Sauce to drizzle over with some slivered almonds and in the oven she goes. Bam!
Granted this one is not for the faint of heart, or who are looking to keep their blood sugar levels down. No, no, no. These are decadent, chocolatey pillows of warm, baked dough covered in gooey caramel and nuts. Grab a piece and kick back with some coffee.
Sometimes you just gotta do it. Warm, soft bread pieces, soaked in melted chocolate and caramel. Absolutely divine. Enjoy!
Chocolate Caramel Monkey Bread
- 1/2 cup sliced almonds
- 3/4 cup sugar
- 2 tsp unsweetened cocoa powder
- 1 1/2 tsp ground cinnamon
- 2 16.3 oz refrigerated biscuits See Note 1
- 32 chocolate-covered caramels See Note 2
- 1/2 cup melted butter
- 1/3 cup caramel sauce See Note 4
- 1 tsp vanilla
- Preheat oven to 350°F. Spritz a 10-inch nonstick fluted tube pan with cooking spray. Sprinkle half of the almonds in the bottom of the pan.
- In a small bowl whisk together the sugar, cocoa powder, and cinnamon. Melt butter in a bowl and set both aside. In a small bowl mix together the caramel and vanilla, set aside.
- Using kitchen shears or knife, cut each biscuit into two pieces. Using your hands, flatten each piece into a 3-inch dough round. Place the chocolate-covered caramel in the center of each round. Wrap the dough up and around the caramel to form a ball. Pinch the edges of the dough to seal firmly. Repeat with remaining dough and caramels.
- Using one hand, dip each ball into melted butter and turn to coat, then with other dry hand roll it in cocoa sugar mixture. Layer coated balls in the prepared pan. Drizzle with any remaining butter and sprinkle with any remaining cocoa sugar mixture. Pour caramel over the top and try to evenly distribute over all the dough balls. Sprinkle remaining almonds on top and bake at 40 to 45 minutes. (See Note 3)
2. Chocolate covered caramels such as Rolos.
3. Cover with foil if top gets too browned before time is up.
4. I use me Easy Caramel Sauce, but feel free to use store bought, like a caramel ice cream topping.