But really I love Monkeys which leads me to this chocolate/monkey connection. I love Monkey Bread. Monkey Bread is a pull-apart bread that's great to share for breakfast or with coffee or tea. This recipe is adapted from Better Homes & Gardens, a great go-to source.
Monkey bread is also called Monkey Puzzle Bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pull-apart bread, pluck-it cake, bubble loaf, bubble bread, and funky bread.
CHOCOLATE CARAMEL MONKEY BREAD
Ingredients
1/2 cup sliced almonds or chopped pecans, toasted
3/4 cup sugar
2 tsp unsweetened cocoa powder
1-1/2 tsp ground cinnamon
2 - 16.3 ounces pkg. refrigerated biscuits (16 total)
32 chocolate-covered caramels (such as Rolo)
1/2 cup unsalted butter, melted
1/4 cup caramel sauce
1 teaspoon vanilla
Directions
Preheat oven to 350°F. Generously grease 10-inch nonstick fluted tube pan. Sprinkle 1/4 cup almonds in bottom of pan. Combine sugar, cocoa powder, and cinnamon.
With kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each piece into 3-inch round of dough. Place chocolate covered caramel in center of each round. Bring edge of dough up and around caramel to form a ball. Pinch edges of dough together to seal firmly.
Dip each ball into melted butter, then roll in sugar mixture. Layer coated balls in prepared pan. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.
Stir together caramel sauce and vanilla; drizzle over rolls. Sprinkle with remaining 1/4 cup almonds.
Bake 40 to 45 minutes or until toothpick comes out clean (If needed, cover bread with foil the last 15 minutes of baking to prevent overbrowning.) Cool bread in pan for 5 minutes. Run small rubber spatula around edge of bread to loosen. Invert pan onto platter; remove pan. Spoon any remaining caramel sauce and nuts on bread. Cool slightly. Serve warm.
Monkey bread is also called Monkey Puzzle Bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pull-apart bread, pluck-it cake, bubble loaf, bubble bread, and funky bread.
CHOCOLATE CARAMEL MONKEY BREAD
Ingredients
1/2 cup sliced almonds or chopped pecans, toasted
3/4 cup sugar
2 tsp unsweetened cocoa powder
1-1/2 tsp ground cinnamon
2 - 16.3 ounces pkg. refrigerated biscuits (16 total)
32 chocolate-covered caramels (such as Rolo)
1/2 cup unsalted butter, melted
1/4 cup caramel sauce
1 teaspoon vanilla
Directions
Preheat oven to 350°F. Generously grease 10-inch nonstick fluted tube pan. Sprinkle 1/4 cup almonds in bottom of pan. Combine sugar, cocoa powder, and cinnamon.
With kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each piece into 3-inch round of dough. Place chocolate covered caramel in center of each round. Bring edge of dough up and around caramel to form a ball. Pinch edges of dough together to seal firmly.
Dip each ball into melted butter, then roll in sugar mixture. Layer coated balls in prepared pan. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.
Stir together caramel sauce and vanilla; drizzle over rolls. Sprinkle with remaining 1/4 cup almonds.
Bake 40 to 45 minutes or until toothpick comes out clean (If needed, cover bread with foil the last 15 minutes of baking to prevent overbrowning.) Cool bread in pan for 5 minutes. Run small rubber spatula around edge of bread to loosen. Invert pan onto platter; remove pan. Spoon any remaining caramel sauce and nuts on bread. Cool slightly. Serve warm.
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