Recipe information
Ingredients for - Hot Chocolate Monkey Bread
1. PAM® Baking Spray -
2. Swiss Miss Milk Chocolate Hot Cocoa Mix, divided - 5 (0.73 ounce) envelopes
3. Granulated sugar, divided - ½ cup
4. Parkay® Original Spread-tub, melted - ½ cup
5. Reduced fat (2%) milk - ¼ cup
6. Refrigerated jumbo buttermilk biscuits (8 count), quartered - 2 (16 ounce) cans
7. Reddi-wip® Original Dairy Whipped Topping - 2 (16 ounce) cans
How to cook deliciously - Hot Chocolate Monkey Bread
1. Stage
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.
2. Stage
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.
3. Stage
Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
