Brooke's Chocolate Monkey Bread |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
Paula Deen; from her DIL Ingredients:
1/2 cup sugar |
2 tablespoons unsweetened cocoa powder |
1 teaspoon unsweetened cocoa powder |
1/4 teaspoon ground cinnamon |
3 (16 1/3 ounce) cans refrigerated flaky layer biscuits, cut into quarters |
3/4 cup firmly packed brown sugar |
1/2 cup butter |
1/2 cup light corn syrup |
Directions:
1. Preheat oven to 350°.
2. Spray a 12-15-cup fluted pan with nonstick cooking spray.
3. In a small bowl, combine sugar, 1 teaspoon cocoa, and cinnamon.
4. Dredge biscuit quarters in sugar mixture to coat; layer in prepared pan.
5. In a small saucepan, combine brown sugar, butter, corn syrup, and remaining 2 tablespoons cocoa powder.
6. Cook over med-high heat, stirring constantly, until mixture comes to a boil; boil for 1 minute.
7. Pour mixture over layered biscuits.
8. Bake for 40-50 minutes or until biscuits are done, covering bread with foil to prevent excess browning, if necessary.
9. Let stand for 5 minutes.
10. Invert monkey bread onto a platter to serve.
|
|