Chocolate Caramel Monkey Bread
Adapted from Better Homes and Garden magazine.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 16 servings
- 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)
1. 16 biscuits total
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.
Calories: 339kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 259mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.1mg