HOT CHOCOLATE MONKEY BREAD
Yield Portion Size
| 5 envelopes (0.73 oz ea) | |
| 1/2 cup |
Granulated sugar, divided
|
| 1/2 cup | |
| 1/4 cup |
Reduced fat (2%) milk
|
| 2 cans (16 oz each) |
Refrigerated jumbo buttermilk biscuits (8 count), quartered
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 45 mg | 4% |
| Carbohydrate | 47 g | 16% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 20 g | 30% |
| Iron | 2 mg | 12% |
| Potassium | 7 mg | 0% |
| Calories | 380 kcal | 19% |
| Sodium | 605 mg | 25% |
| Protein | 4 g | 9% |
| Polyunsaturated Fat | 4 g | 20% |
| Saturated Fat | 9 g | 46% |
| Sugars | 17 g | 2% |
| Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 350°F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Blue Bonnet and milk until blended.
-
Step 2
Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
-
Step 3
Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
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