Recipe courtesy of Rocco DiSpirito
Bacon and Chocolate Monkey Bread
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 352
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 6
- Cholesterol
- 19
- Sodium
- 650
- Total: 1 hr 15 min (includes cooling and setting time)
- Active: 25 min
Ingredients
8 slices bacon, sliced into 1-inch pieces
Nonstick cooking spray, for the pan
One 16.3-ounce can homestyle buttermilk biscuits, such as Pillsbury Grands!
1/4 cup maple syrup
3/4 cup semisweet chocolate chips
1 tablespoon unsalted butter, melted
1/3 cup powdered sugar
1 tablespoon milk
1/8 teaspoon maple extract
Directions
- Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes.
- Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray.
- Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices.
- Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you're out of biscuit halves. (You won't use all the maple syrup; save 1 tablespoon for the drizzle.)
- Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes.
- Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more.