Hot Chocolate Monkey Bread

5 of 5
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings12

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

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
 
Directions
  1. 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.
  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.
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.

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.

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Nutrition Information
Calories: 359 View complete nutrition information
Reviews (1)

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Overall Rating

Sylvee January 18, 2015

Sounds delish, but to cut expense and calories, I mix Ghiradelli or Sarfenberger cocoa with Splenda in a container and also make a great morning mug with almond milk !