Skip to main content New<> this month
Get the Allrecipes magazine

Hot Chocolate Monkey Bread

Rated as 5 out of 5 Stars
2 made it  |  0 reviews   |  1 photos
19k

"Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 370
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

Footnotes

  • Cook's Tips:
  • If using the large canister of Swiss Miss® Milk Chocolate Hot Cocoa Mix, 5 envelopes equals about 1 cup. Each envelope contains 3 tablespoons hot cocoa mix.

Nutrition Facts


Per Serving: 370 calories; 17.4 48.2 5.4 3 886 Full nutrition

Explore more

Reviews

Read all reviews 0