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!
Servings 10
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
- 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 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.
- 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 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.
- 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.
- Invert onto a serving platter.
- Serve warm. Top with caramel sauce and mini chocolate chips, if desired.
- Individual servings reheat easily in the microwave for 20-30 seconds!