Chocolate Caramel Monkey Bread
Chocolate Caramel Monkey Bread is a delicious morning treat! Made up of pecans, refrigerated biscuits, Rolo's, and a homemade caramel topping...it's definitely a winner!
Ingredients
- 1 cup of chopped pecans
- 1/3 cup of granulated sugar
- 1/4 cup of brown sugar
- 1 teaspoon of cinnamon
- 2 (7.5 ounces each) tubes of refrigerated buttermilk biscuits (20 biscuits total)
- 40 Rolos
- 3 tablespoons of butter melted
Caramel Topping:
- 2/3 cup of brown sugar
- 1/4 cup of butter
- 1/4 cup of heavy whipping cream
Instructions
- Preheat oven to 350 degrees and spray a bundt pan well. Sprinkle chopped pecans in the bottom of the button pan. Mix brown sugar, granulated sugar, and cinnamon together in a small dish or bag.
- Take each biscuit and with a rolling pin, flatten and roll out a bit. Cut each biscuit in half, place a Rolo in the center of each piece of dough and roll up and seal. Then roll each in the dish of sugar, covering the entire piece of dough, and place in the bundt pan. Repeat with all the biscuits.
- Pour melted butter over the dough balls in the bundt pan. Bake for 30-40 minutes until the biscuits are done. Let the pan cool for FIVE minutes and then invert onto a plate.
Caramel Topping
- For the caramel topping, bring all ingredients to a boil, stirring for 3 minutes until the mixture thickens. Take off the heat and let it set up for a minute. Pour over the monkey bread. Serve warm.
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