Hot Chocolate Monkey Bread
15Prep Time Minutes
50Total Time Minutes
7Number of Ingredients
PAM® Baking Spray
5 envelopes (0.73 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix, divided
1/2 cup granulated sugar, divided
1/2 cup Parkay® Original Spread-tub, melted
1/4 cup reduced fat (2%) milk
2 cans (16 oz each) refrigerated jumbo buttermilk biscuits (8 count), quartered
Reddi-wip® Original Dairy Whipped Topping
|% Daily Value|
|Total Fat||18 g||28%|
|Saturated Fat||9 g||45%|
|Dietary Fiber||33 g||133%|
|Vitamin A||403 iu||8%|
Preheat oven to 350°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.
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.