What’s better than monkey bread with a crispy chocolaty crust? One that also has pockets of gooey marshmallows running through it.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Cook: | 50 min |
| Yield: | 12 servings |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- Two 16-ounce tubes refrigerated biscuit dough, such as Pillsbury Grands
- Four .7-ounce envelopes instant hot cocoa mix
- 1 cup sugar
- 1 cup mini marshmallows
- 1 cup chocolate chips
Instructions
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
- Cut the biscuits into quarters. Combine the hot cocoa mix and sugar in a large bowl and stir together.
- Working in batches, toss one-third of the biscuits in the melted butter, roll them in the hot cocoa mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the marshmallows and chocolate chips. Repeat to make 2 more layers of biscuits rolled in cocoa, the marshmallows and chocolate chips. Sprinkle the top with any leftover hot cocoa mixture and drizzle with any leftover butter.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 528 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 6 g |
| Cholesterol | 33 mg |
| Sodium | 883 mg |
Reviews
Delicious, very easy. I agree, the prep time is longer than 5 minutes so keep that in mind. It is a tasty dessert and looked lovely on the platter.
So easy and so good!
I am going to start my review by pointing out, since there were no reviews for this bread when I decided to make it, I read many of the reviews for the Cinnamon-Sugar Monkey Bread, since it is part of the “Monkey Bread Five Ways” video along with this Hot Cocoa Monkey Bread. Some reviewers mentioned the bake time was way off for the CS Monkey Bread, which had me thinking I’d perhaps have the same problem with this HC Monkey Bread, especially since it calls for more ingredients. The bake time was accurate for me, although I did move the baking rack to the lower third of the oven per the instructions. So, perhaps the other reviewers didn’t do this and ended up having the problems they had with the baking time.
Anyway, as for the bread, my family really enjoyed the taste of it, and I plan to make it again eventually. Be warned, though, this is a very decadent dessert. The butter alone was so excessive, I literally had to flip the bread over into a large pan instead of onto a plate to avoid the butter just spilling everywhere. All the images of the bread clearly were taken after the butter had been soaked up. It did make for a super-easy time loosening and releasing the bread from the pan, though!
The two other cons are, the prep time took way longer than five minutes and I had to make two batches of the cocoa-sugar mix to coat all of those biscuit quarters. Again, though, the taste is really good. The extra effort was definitely worth it!