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Hot Chocolate Monkey Bread
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Decadent monkey bread with Swiss Miss chocolate glaze, topped with Reddi-wip for a gooey, pull-apart treat.
Ingredients:
  • PAM® Baking Spray
  • 5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided
  • 0.5 cup granulated sugar, divided
  • 0.5 cup Parkay® Original Spread-tub, melted
  • 0.25 cup reduced fat (2%) milk
  • 2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered
  • Reddi-wip® Original Dairy Whipped Topping
Instructions:
  • Preheat your oven to 350 degrees F and generously coat a 10-cup Bundt or fluted tube pan with baking spray. In a large resealable food storage bag, mix 2 envelopes of hot cocoa mix with 1/4 cup of sugar. For the glaze, blend the remaining hot cocoa mix and sugar in a small bowl, then whisk in Parkay and milk until smooth.
  • Take half of the biscuit pieces and place them in the cocoa mixture in the bag. Seal the bag and shake to coat the biscuits. Arrange the coated biscuit pieces in the bottom of the pan and pour half of the glaze over them. Repeat the same process with the remaining biscuit pieces and glaze.
  • Bake for 30 minutes or until golden brown. Let it cool in the pan for 5 minutes, then flip onto a serving tray. Pull pieces apart and enjoy with Reddi-wip.

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