REESE'S™ PEANUT BUTTER CUPS™ STUFFED CHOCOLATE MONKEY BREAD
We don't want to tell you how to live your life, but we've heard that starting your day with dessert for breakfast is a total game changer. One bite of this candy-stuffed monkey bread, and we think you'll agree.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 16 g, TransFat 0 g
CHOCOLATE STUFFED PEANUT BUTTER MONKEY BREAD LOAF
Provided by Dorothy Kern
Number Of Ingredients 7
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.
REESE'S™ PEANUT BUTTER CUPS™ STUFFED CHOCOLATE MONKEY BREAD
We don't want to tell you how to live your life, but we've heard that starting your day with dessert for breakfast is a total game changer. One bite of this candy-stuffed monkey bread, and we think you'll agree.
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 7
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; press perforations to seal. Cut rectangle into 6 rows by 3 rows, to make 18 pieces. Place 1 candy, top side down, on centre 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 centre. 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.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 12, Sodium 380 mg, TransFat 0 g
STUFFED CHOCOLATE-PEANUT BUTTER MONKEY BREAD
Everyone knows chocolate and peanut butter is a perfect match in any dessert, which includes chocolate peanut butter monkey bread. Try a new dessert option and make our Stuffed Chocolate-Peanut Butter Monkey Bread for a delicious end to dinner.
Provided by My Food and Family
Categories Fall 2019
Time 45m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; sprinkle flour, then nuts into pan. Melt 2 Tbsp. butter; mix with sugar. Spoon over nuts.
- Separate each can of dough into 10 biscuits; flatten each to 1/4-inch thickness. Spoon peanut butter onto centers of biscuits, adding about 1 tsp. peanut butter to each biscuit. Top each with 1 chocolate square. Gather up edge of each biscuit to enclose filling, then press together to seal. Roll each into ball.
- Melt remaining butter. Empty pudding mix into shallow dish. Dip top of each ball in butter, then in pudding mix. Arrange half the balls, dipped sides up, in single layer in prepared pan. Repeat with remaining balls to make second layer. Top with any remaining pudding mix, then drizzle with any remaining butter.
- Bake 30 min. or until golden brown. Cool bread in pan 1 min. Invert onto serving plate; carefully remove pan. Melt remaining chocolate; drizzle over bread. Top with any nuts remaining in pan; cool slightly.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PEANUT BUTTER CHEESECAKE-STUFFED CHOCOLATE BREAD
There's a surprise inside this rich, buttery, chocolate-studded quick bread: a creamy swirl of peanut butter cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 1 loaf
Number Of Ingredients 18
Steps:
- For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, peanut butter, granulated sugar, sour cream and egg in a large bowl and beat with an electric mixer until well combined.
- For the chocolate bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk the sour cream, oil, vanilla and eggs in a medium bowl. In another bowl, whisk the flour, granulated sugar, cocoa powder, baking powder, salt, and baking soda. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients.
- Reserve 2 cups of the chocolate batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the chocolate batter and spread evenly. Spoon the reserved chocolate batter over the cream cheese mixture and spread to completely cover.
- Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
HOT CHOCOLATE MONKEY BREAD
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.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 370.1 calories, Carbohydrate 48.2 g, Cholesterol 2.8 mg, Fat 17.4 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 886.4 mg, Sugar 19.6 g
CHOCOLATE CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY
Here's what you need: biscuit dough, cream cheese, chocolate chip, white sugar, cinnamon, butter, brown sugar, walnuts
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (175˚C)
- Cut biscuits in half and cube the cream cheese (32 pieces).
- Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
- In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
- In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
- In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
- Bake for 30-35 minutes.
- Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
- Enjoy!
Nutrition Facts : Calories 738 calories, Carbohydrate 86 grams, Fat 40 grams, Fiber 2 grams, Protein 9 grams, Sugar 45 grams
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CHOCOLATE-PEANUT BUTTER MONKEY BREAD RECIPE
From pillsbury.com
3/5 (2)Category Side DishServings 8Total Time 50 mins
- Heat oven to 350°F. Lightly grease 12-cup fluted tube or Bundt pan with butter or cooking spray. In large gallon-size storage food bag, mix granulated sugar and cinnamon.
- Separate the biscuit dough into 16 biscuits (8 biscuits per can); cut each biscuit into quarters, making 64 pieces.
- Working with one biscuit quarter at a time, flatten the quarter into a circle shape. Place one teaspoon of the peanut and a few chocolate chips in the center of the dough. Bring edges of the dough up and over the filling, stretching the dough as necessary to encase the fillings in the middle of the dough ball. Repeat with remaining dough circles.
- Add filled dough balls a few at a time to the bag of cinnamon sugar. Shake in bag to coat dough. Arrange coated dough balls in the prepared pan.
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