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Category: Quick Breads
Prep Time: Cook Time: Total Time:
For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey's Baking Melts)
2 Cup miniature marshmallows
1 - 1 1/2 Cups sweetened, shredded coconut
For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract
For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream
Directions:
Preheat oven to 350. Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.
For the monkey bread-
Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine.
Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely. Gently coat each dough ball in the cocoa mixture and place in prepared pan. Repeat process until a single layer is formed. Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough. Place another layer of dough balls on top of the coconut, then top with more coconut.
For the glaze-
Place the butter in a microwave safe bowl and melt. Once the butter has melted add the brown sugar and coconut extract and stir to combine. Carefully pour the butter mixture evenly over the dough mixture.
Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through. *Start checking the bread at the 30 minute mark to ensure it doesn't burn.
Remove the bread from the oven and allow to cool in the pan for at least 5 minutes. Once the butter mixture has set, carefully invert onto a plate.
*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.
For the ganache-
While the cake cools make the ganache.
Place the chocolate chips in a medium bowl and set aside.
Place heavy cream in a small saucepan and heat. Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil. Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes. Once the mixture has had time to sit, whisk in small circles to form the ganache. Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping.
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Samoa Monkey Bread with Chocolate Ganache Dipping Sauce
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey's Baking Melts)
2 Cup miniature marshmallows
1 - 1 1/2 Cups sweetened, shredded coconut
For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract
For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream
Directions:
Preheat oven to 350. Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.
For the monkey bread-
Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine.
Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely. Gently coat each dough ball in the cocoa mixture and place in prepared pan. Repeat process until a single layer is formed. Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough. Place another layer of dough balls on top of the coconut, then top with more coconut.
For the glaze-
Place the butter in a microwave safe bowl and melt. Once the butter has melted add the brown sugar and coconut extract and stir to combine. Carefully pour the butter mixture evenly over the dough mixture.
Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through. *Start checking the bread at the 30 minute mark to ensure it doesn't burn.
Remove the bread from the oven and allow to cool in the pan for at least 5 minutes. Once the butter mixture has set, carefully invert onto a plate.
*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.
For the ganache-
While the cake cools make the ganache.
Place the chocolate chips in a medium bowl and set aside.
Place heavy cream in a small saucepan and heat. Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil. Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes. Once the mixture has had time to sit, whisk in small circles to form the ganache. Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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