Tomorrow is a pot luck. I have a love/hate relationship with potlucks. Everything looks so good to eat and I want to eat it all. I don’t want to eat everything cause I’m trying to watch my weight. I also like to bring something to potlucks. Most of the time I will bring something in a crock pot, but this time I’m going to bring some Monkey Bread. It gives me a chance to bake something without reducing the calories in the original recipe in order for it to be on the lighter side. Good excuse right? Nah…
I am bound and determined to get back on track again. After this potluck is over with. 🙂
What makes this monkey bread different, is you dip your usually biscuits in the butter and cinnamon sugar mixture, but this one goes one step more. You stuff a Rolo inside the biscuit dough. Yep, you read that right. A ROLO. Eventually the caramel starts to drip down the side and just adds more flavor to the monkey bread.
Update: People loved this! I got a lot of comments saying how good it was at the pot luck today. There’s hardly any leftover.
- ½ cup sliced almonds or chopped pecans
- ¾ cup sugar
- 2 tsp unsweetened cocoa powder
- 1½ tsp ground cinnamon
- 2 16.3oz c. refrigerated biscuits
- 32 chocolate-covered caramels such as Rolo
- ½ cup melted butter
- Preheat oven to 350. Generously greate a 10-inch nonstick fluted tube pan. Sprinkle ¼ cup of the almonds in the bottom of the pan. Combine sugar, cocoa powder, and cinnamon.
- Using kitchen shears, cut each biscuit into two pieces. Using your hands, flatten each piece into a 3-inch dough round. Place a chocolate-covered caramel in the center of each round. Bring the edge of the dough up and around the caramel to form a ball. PInch edges of dough up and around dough together to seal firmly.
- Dip each ball into melted butter, then roll it in sugar mixture. Layer coated balls in the prepared pan. Drizzle with any remaining butter.; sprinkle with any remaining sugar mixture.
- Bake at 40 to 45 minutes or until a tooth pick comes out clean. At 350 degrees.