Cherry Chocolate Monkey Bread
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 749
- Total Fat
- 38
- Saturated Fat
- 16
- Carbohydrates
- 96
- Dietary Fiber
- 4
- Sugar
- 27
- Protein
- 9
- Cholesterol
- 34
- Sodium
- 649
- Total: 1 hr 10 min
- Active: 15 min
Ingredients
Nonstick cooking spray, for the bundt pan
1/2 cup sugar
1/4 teaspoon ground cinnamon
Three 10.2-ounce tubes refrigerated large biscuits
One 21-ounce can cherry pie filling
1 cup semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/4 cup small fresh mint leaves
Directions
- Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
- Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat.
- Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well.
- Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm.