How to Make Hot Chocolate Monkey Bread - A Step-by-Step Guide

Hot chocolate monkey bread is a delicious, warm, and comforting dessert that is perfect for indulging in during the colder months. This ooey-gooey treat combines the flavors of hot chocolate with the sweet, soft dough of monkey bread, creating a mouthwatering dessert that is sure to satisfy any sweet tooth.

Monkey bread, also known as pull-apart bread, is a type of sweet, sticky pastry made from pieces of soft dough that are layered with butter, cinnamon, and sugar. When baked, the do...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    370 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 3mg
    • Sodium: 886mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 1g
    • Total Sugars: 20g
    • Protein: 5g
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 129mg