Simple Way to Hot Breads Irving Cakes

Hot Chocolate Monkey Bread

Juicy and not too sweet.

Recipe Summary Hot Chocolate Monkey Bread

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 | Hot Breads Irving Cakes

PAM® Baking Spray

5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided

½ cup granulated sugar, divided

½ cup Parkay® Original Spread-tub, melted

¼ cup reduced fat (2%) milk

2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered

Reddi-wip® Original Dairy Whipped Topping

Directions

Preheat oven to 350 degrees 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(R) Milk Chocolate Hot Cocoa Mix, 5 envelopes equals about 1 cup. Each envelope contains 3 tablespoons hot cocoa mix.

Info | Hot Breads Irving Cakes

prep: 15 mins cook: 30 mins additional: 5 mins total: 50 mins Servings: 12 Yield: 12 servings

TAG : Hot Chocolate Monkey Bread

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