Candy Bar Monkey Bread is a perfect way to use up leftover Halloween candy. In this simple, short-cut monkey bread, each piece is filled with a miniature candy bar, and then bathed in brown sugar and butter. This Candy Bar Monkey Bread is chocolate, caramel, and candy heaven!
This is the first time in eight Halloweens living in my neighborhood that I ran out of candy. I bought a huge bag, but I was practically shoveling fistfuls of candy at trick-or-treaters because we usually only get a few. We had a record-breaking year though, and I actually ran out.
I never know what to plan for. Halloween attendance is very unpredictable here. Thankfully, we keep a stash of Reese’s cups around at all times. Emergency Reese’s cups to the rescue, always.
Most years we have TONS of candy left. Also, I usually buy a few bags just to plan ‘Leftover Halloween Candy’ recipes like these Leftover Halloween Candy Chocolate Bark and Leftover Halloween Candy Bar Brownies.
In any event, try out this Candy Bar Monkey Bread if you have leftover Halloween candy to use up!
I’ve made this quick & simple monkey bread recipe in the past with candy: Snickers Monkey Bread and Reese’s Peanut Butter Cup Monkey Bread. I wanted to share that you can make this Candy Bar Monkey Bread with ANY candy bars.
Twix, Kit Kats, Butterfingers, Mr. Goodbar… what have you. I went with a mix of Snickers, Milky Way, Milky Way Dark, Twix, and 3 Musketeers.
This Candy Bar Monkey Bread is a short-cut version of monkey bread, so no need for yeast, or for creating a dough from scratch. This uses refrigerated biscuits – the big flaky ones. I personally really love refrigerated biscuits.
I like to make yeasted breads from scratch when I have the time and can take a more leisurely approach to baking, but a lot of times, I’ll take the short-cut.
Once the biscuits are baked in a bath of brown sugar and butter, and topped with caramel sauce, you can’t tell a difference anyway.
You can’t beat this Candy Bar Monkey Bread recipe for ease and decadence. When you sink your teeth into a piece of squishy monkey bread, you’re met with melted chocolate, caramel, and candy heaven. It’s drenched in butter and brown sugar to bake, and then caramel sauce and chocolate chips for garnish if you want to take things really over-the-top.
I LOVE short-cut monkey bread, and I have a few other great versions. Check out this Honey Cinnamon Monkey Bread, this Peanut Butter & Jelly Monkey Bread, and this Sausage-Stuffed Savory Monkey Bread.
I also rounded up a bunch of awesome monkey bread recipes here: 27 Absurdly Easy Monkey Bread Recipes for all occasions!
Want a few other ideas for using up leftover Halloween candy? Take a peek at these Candy Bars Brownies, this Triple Chocolate Candy Bar Cheesecake, this Candy Bar Cookie Pie, or this Candy Bar Brownie Pie.
Candy Bar Monkey Bread
Candy Bar Monkey Bread is a perfect way to use up leftover Halloween candy. In this simple, short-cut monkey bread, each piece is filled with a miniature candy bar, and then bathed in brown sugar and butter. This Candy Bar Monkey Bread is chocolate, caramel, and candy heaven!
Ingredients
- 1 cup granulated sugar
- 1 tbsp. cocoa powder
- 1 tsp. cinnamon
- 2 - 16 oz. cans refrigerated biscuits 16 total biscuits (I used Pillsbury Grands Flaky Layers Butter)
- 32 mini candy bars variety
- 3/4 cup butter melted
- 3/4 cup brown sugar
- 1 jar prepared caramel sauce optional
- 1/4 cup mini semi-sweet chocolate chips optional garnish
Instructions
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Generously spray a 10-inch bundt pan with non-stick spray.
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In a gallon-sized plastic bag, combine sugar, cocoa powder, and cinnamon.
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Using kitchen scissors, cut each biscuit in half.
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Wrap each candy bar into a biscuit half, like a dumpling. Pinch the seams to make sure that the candy bar is covered by the biscuit dough.
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Working in batches of 5 or 6, roll the balls in the plastic bag with the sugar-cocoa-cinnamon mixture, making sure to coat them thoroughly.
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Arrange the dough balls in the prepared pan.
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In a medium bowl, whisk together the butter and brown sugar.
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Drizzle it evenly over the dough balls.
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Bake at 325 degrees for 35-40 minutes, or until the edges are golden brown, and when you press toward the center, it should feel 'set' and not doughy. I use the end of a wooden spoon to press lightly toward the center of the bundt to check for doneness. You don't want it to feel doughy toward the middle.
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Remove from heat, and cool in pan for 10-15 minutes - no longer, or bread will want to stick to the pan. Run a knife or small rubber spatula along the edges to loosen the bread.
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Invert onto a serving platter.
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Serve warm. Top with caramel sauce and mini chocolate chips, if desired.
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Individual servings reheat easily in the microwave for 20-30 seconds!
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