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5 from 1 vote

Chocolate Pretzel Monkey Bread with Caramel Sauce Drizzle

A new spin on the traditional monkey bread dessert, this sweet version is a chocolate lover's dream!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American

Ingredients

  • 2 large cans refrigerated biscuit dough, NOT butter flavored or flaky layers
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp unsweetened cocoa powder
  • 1 cup crushed pretzels, divided
  • 1 1/2 cups semi sweet chocolate chips, divided
  • 1/2 cup melted butter, divided

Instructions

  • Lightly spray a bundt pan or angel food cake pan with non stick cooking spray, set aside.
  • Open and separate all the biscuits. Using kitchen shears, or a sharp knife, cut each biscuit into 4 quarters.
  • Stir the sugar & cocoa powder together until evenly combined. Transfer the mixture to a large zip-locking bag. Add in the biscuit pieces, seal, and shake until the dough's all evenly coated.
  • Add half of the coated dough to the prepared pan, spreading out to evenly cover the bottom. It's ok if they overlap and if there are slight gaps in coverage. 
  • Sprinkle half of the pretzels and chocolate chips evenly out over top of the dough. Drizzle half of the butter over top. Repeat, using the remainder of dough, pretzels, chips, and butter.
  • Bake at 350 degrees for 35-40 minutes. Remove the pan from the oven, and let rest for 5 full minutes- away from heat.
  • Run a butter knife gently along the outer and inner edges, to release. Lay a cutting board over the top of the pan, and carefully holding in place, flip them both over to release the monkey bread from the pan to the cutting board.
  • Serve as is, or top with a a caramel sauce drizzle, before slicing and serving while still warm. 

Notes

recipe adapted from Dizzy, Busy, & Hungry