Sunday, November 15, 2015

Slow Cooker Turtle Monkey Bread

My friend Judy Bobalik loves Slow Cooker recipes. I love Monkey Bread, and with the addition of chocolate and pecans, this is a favorite!!! Thanks, Judy, for the original link from Betty Crocker.

Monkey Bread, also called monkey puzzle bread, is a sticky coffee cake that consists of pieces of soft bread that pull apart. Often sprinkled with caramel and cinnamon, the recipe below features chocolate, so I'm all about it! According to Wikipedia, recipes for the first Monkey Bread appeared in American women's magazines and community cookbooks int he 1950s. The bread is made with pieces of sweet yeast dough and usually baked in a cake pan at high heat after being individually coverd in melted butter, cinnamon, sugar, and chopped pecans. 


2/3 cup packed brown sugar
1/2 cup sweet butter
1/4 cup granulated sugar
1 can (16.3 oz) Pillsbury™ Grands!™Homestyle refrigerated buttermilk biscuits
3/4 cup pecan halves

For final topping: (I use ready made high quality chocolate sauce)
2 Tbsp whipping cream
1/3 cup milk chocolate chips

Spray 4 1/2- to 5-quart slow cooker with cooking spray.
In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth.
In large resealable food-storage plastic bag, place granulated sugar.
Separate dough into 8 biscuits; cut each into fourths.
Add a few of the biscuit pieces a few at a time to bag; shake to coat.
Sprinkle 1/4 cup of pecans in slow cooker; top with half of biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker.
Repeat with 1/4 cup pecans and remaining biscuit mixture.
Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 cup pecans.
Cover; cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.
Carefully remove cover so condensation does not drip onto bread.
Cover opening with paper towels; return cover to cooker.
Let stand 10 minutes.
Run knife around edge of cooker; turn bread upside down onto heatproof serving plate.

(I use high quality chocolate sauce instead of making my own): In 1-quart saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth. Drizzle over monkey bread.
Serve warm.

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