SLOW COOKER TURTLE MONKEY BREAD: National Monkey Bread Day

In December, I posted a recipe for Chocolate Caramel Monkey Bread for National Monkey Day, but doesn't everyone need more than one recipe. So today for National Monkey Bread Day, I'm reposting this recipe for Slow Cooker Turtle Monkey Bread that was sent to me several years ago by 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. 

SLOW COOKER TURTLE MONKEY BREAD

Ingredients
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, instead of making my own)
2 Tbsp whipping cream
1/3 cup milk chocolate chips

Directions
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.

CHOCOLATE CARAMEL MONKEY BREAD: National Monkey Day!

Today is Monkey Day! Here's a great day to celebrate or bookmark this recipe for the holidays! I have a love/hate relationship with monkeys. I loved them as a child at the zoo and when they appeared in my books. I loved my sock money and all the sock monkeys I collected over the years. But then I met some 'bad monkeys' in India. They stole shoes and belongings at the temples...Bad Monkeys! 

But really I love Monkeys which leads me to this chocolate/monkey connection. 

Monkey bread (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, pull-apart bread, and/or funky bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It's a pull-apart 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.

CHOCOLATE CARAMEL MONKEY BREAD: Happy Monkey Day!

Today is Monkey Day. I have a love/hate relationship with monkeys. I loved them as a child at the zoo and when they appeared in my books. I loved my sock money and all the sock monkeys I collected over the years. But then I met some 'bad monkeys' in India. They stole shoes and belongings at the temples...Bad Monkeys! 

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.

Chocolate Caramel Monkey Bread

I love Monkey Bread. Monkey Bread is a pull-apart bread that's great to share for breakfast or with coffee or tea later in the morning. This recipe is adapted from Better Homes & Gardens, a great go-to source.

Monkey bread (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, pull-apart bread, and/or funky bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It's a pull-apart 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.

Photo: Better Homes & Gardens

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. 

SLOW COOKER TURTLE MONKEY BREAD

Ingredients
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

Directions
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.