Candy-bar stuffed monkey bread. Fill each piece with a candy bar. It's chocolate and caramel heaven!
Generously spray a 10-inch bundt pan with non-stick spray.
In a gallon-sized plastic bag, combine sugar, cocoa powder, and cinnamon.
Using kitchen scissors, cut each biscuit in half.
Wrap each half of a candy bar into a biscuit half, like a dumpling. Pinch the seams to make sure that the candy bar half is covered by the biscuit dough.
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.
Arrange the dough balls in the prepared pan.
In a medium bowl, whisk together the butter and brown sugar.
Drizzle it evenly over the dough balls.
Bake at 325 degrees for about 40 minutes, or until the edges are golden brown, and when you press toward the center, it should feel 'set' and should not really depress. 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.
Remove from heat, and cool in pan for 10 minutes. Run a knife or small rubber spatula along the edges to loosen the bread.
Invert onto a serving platter. Do not wait longer than 10 minutes to invert, or the bread will stick to the pan.
Serve warm. Top with additional caramel sauce, if desired. Certainly not necessary, but definitely delicious.
Individual servings reheat easily in the microwave for 20-30 seconds!