Hershey's Chocolate Monkey Bread

Indulge in the ultimate dessert experience with Hershey’s Chocolate Monkey Bread, a decadent twist on the classic pull-apart bread. This irresistible treat combines soft, cinnamon-sugar-coated biscuit pieces layered with chunks of creamy Hershey’s milk chocolate, all draped in a luscious brown sugar and butter glaze. Perfect for sharing, this easy-to-make recipe takes just 15 minutes to prep and fills your home with the enchanting aroma of freshly baked sweetness in under an hour. Ideal for brunch gatherings, holiday breakfasts, or anytime dessert cravings, this gooey, chocolatey delight will have everyone reaching for seconds. Whether served warm from the oven or enjoyed as leftovers, Hershey's Chocolate Monkey Bread is the ultimate crowd-pleaser you’ll crave again and again.

Nutriscore Rating: 33/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cans (16.3 oz each) Refrigerated biscuit dough
• 0.75 cups Granulated sugar
• 2 teaspoons Ground cinnamon
• 4 bars (1.55 oz each) Hershey’s milk chocolate bars, chopped
• 0.75 cups Dark brown sugar
• 0.5 cups Unsalted butter, melted
• 1 as needed Non-stick cooking spray

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a bundt pan generously with non-stick cooking spray.

Step 2

Open the cans of refrigerated biscuit dough and cut each biscuit into quarters.

Step 3

In a large zip-top bag, combine the granulated sugar and ground cinnamon. Add the biscuit pieces to the bag in batches and shake until each piece is well coated.

Step 4

Layer half of the coated biscuit pieces evenly in the prepared bundt pan.

Step 5

Sprinkle half of the chopped Hershey's chocolate over the first layer of biscuits.

Step 6

Repeat by layering the remaining biscuit pieces and then topping with the rest of the chocolate.

Step 7

In a small saucepan or microwave-safe bowl, combine the dark brown sugar and melted butter. Mix until smooth, then pour the mixture evenly over the biscuit and chocolate layers in the bundt pan.

Step 8

Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the top turns golden brown and the dough is fully cooked through.

Step 9

Remove the pan from the oven and allow it to cool for about 10 minutes before carefully inverting it onto a serving plate. Be cautious as the caramel sauce may still be hot.

Step 10

Serve warm and enjoy the gooey, chocolate-filled deliciousness of Hershey's Chocolate Monkey Bread.

Nutrition Facts

Serving size	(1551.9g)

Amount per serving	% Daily Value*
Calories	6248.2

Total Fat 290.7g	0%
Saturated Fat 159.8g	0%
Polyunsaturated Fat g
Cholesterol 301.2mg	0%
Sodium 7604.9mg	0%
Total Carbohydrate 851.9g	0%
Dietary Fiber 25.5g	0%
Total Sugars 471.8g
Protein 69.5g	0%

Vitamin D 0IU	0%
Calcium 666.9mg	0%
Iron 24.9mg	0%
Potassium 1722.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 4.4%

Carbs: 54.1%