Chocolate Stuffed Peanut Butter Monkey Bread Loaf Recipes

REESE'S™ PEANUT BUTTER CUPS™ STUFFED CHOCOLATE MONKEY BREAD

Steps:

• Heat oven to 350°F. Generously spray 10- or 12-cup fluted tube cake pan with baking spray with flour, or grease pan with shortening and lightly flour.
• Unroll 1 can of dough into 1 large rectangle. Cut rectangle into 6 rows by 3 rows, to make 18 pieces. Place 1 candy, top side down, on center of dough piece. Fold dough over candy (do not stretch dough), and gently pinch to seal around candy; roll into a ball. Repeat with second can of dough.
• In small bowl, place sugar. Roll dough balls in sugar until coated. Place sugar-coated dough balls in pan. Sprinkle any remaining sugar over dough. Pour melted butter on top.
• Bake 28 to 33 minutes or until golden brown and no longer doughy in center. Cool in pan 5 minutes. Turn upside down onto serving plate.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Spoon into 1-quart resealable food-storage plastic bag. Cut small opening from 1 corner of bag. Drizzle melted chocolate over top of monkey bread. In another small microwavable bowl, microwave peanut butter uncovered on High 10 to 30 seconds or until thin enough to drizzle. Spoon into 1-quart resealable food-storage plastic bag. Cut small opening from 1 corner of bag. Drizzle melted peanut butter over top of chocolate. Garnish with halved candies. Pull apart to serve.

CHOCOLATE STUFFED PEANUT BUTTER MONKEY BREAD LOAF

Steps:

• Preheat oven to 350°F. Spray a loaf pan with cooking spray or grease it well. (My loaf pan was 9x5 1/2". You could also use a 4x8" loaf pan for this.)
• Mix granulated sugar and 1/2 teaspoon cinnamon in a small bowl.
• Open can of biscuits and cut each into quarters, for a total of 32 biscuit pieces.
• Wrap 1 chocolate chip in each piece of biscuit and roll into a ball. Roll each ball in the cinnamon sugar mixture and place in pan. You'll get about 1 1/2 layers of dough balls in your pan.
• Place butter and peanut butter in a medium sized bowl. Heat on HIGH in the microwave in 30 second increments until butter is melted. Add brown sugar and cinnamon and stir to combine. Pour over biscuits in pan.
• Bake for 20-25 minutes, until the tops are golden and the center is just slightly jiggly to the touch. Cool in pan at least 10 minutes before removing to a serving plate. (To remove, run a knife around all the edges to loosen. Invert pan over serving plate and tap hard on the bottom. Hopefully it will all come out in one piece. If it doesn't, repeat steps and just press the pieces together. No one will notice, trust me.)
• Melt 1/4 cup chocolate chips in a small bowl. Transfer to a sandwich baggie and cut off one tip. Drizzle over the top of the monkey bread. Serve warm.

MONKEY TAIL BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
• Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
• Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread.