Hot Chocolate Monkey Bread recipe
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Ingredients
- PAM® Baking Spray 5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided ½ cup granulated sugar, divided ½ cup Parkay® Original Spread-tub, melted ¼ cup reduced fat (2%) milk 2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered Reddi-wip® Original Dairy Whipped Topping
Nutrition Info
- 370.1 caloriescarbohydrate: 48.2 gcholesterol: 2.8 mgfat: 17.4 gfiber: 0.8 gprotein: 5.4 gsaturatedFat: 4.5 gservingSize: -sodium: 886.4 mgsugar: 19.6 gtransFat: : -unsaturatedFat: : -
Directions Hot Chocolate Monkey Bread
Directions
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Preheat oven to 350 degrees 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 Parkay and milk until blended.
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.
Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.