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Name: Chocolate-Kissed Monkey Bread
Prep time: 40 min
Total time: 1 h 20 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup almonds sliced, or chopped pecans, toasted; 3/4 cup sugar; 2 teaspoons unsweetened cocoa powder; 1 1/2 teaspoons ground cinnamon; 2 packages refrigerated large flaky biscuits (16 tot 16.3 ounce ea; 32 milk chocolate Kisses with almonds or milk chocolate Kisses, unwrapped; 1/2 cup butter melted and cooled; 1/4 cup caramel-flavored ice cream topping; 1 tablespoon maple syrup; 1 teaspoon vanilla

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INGREDIENTS

1/2 cup almonds ; sliced, or chopped pecans, toasted
3/4 cup sugar
2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
2 packages refrigerated large flaky biscuits (16 tot ; 16.3 ounce ea
32 milk chocolate Kisses with almonds ; or milk chocolate Kisses, unwrapped
1/2 cup butter ; melted and cooled
1/4 cup caramel-flavored ice cream topping
1 tablespoon maple syrup
1 teaspoon vanilla

Recipe

INSTRUCTIONS

Generously grease a 10-inch fluted tube pan. Sprinkle 1/4 cup of the almonds in the bottom of the pan. Set aside. In a small bowl, combine the sugar, cocoa powder and cinnamon; set aside.

With a sharp knife or kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each dough piece into a 3-inch round of dough. Place a chocolate kiss, point side up, in the center of each round of dough. Bring the edge of the dough up and around the chocolate kiss to form a ball. Pinch the edges of the dough together to seal firmly.

Dip each ball of dough into the melted butter, then roll it in the sugar mixture. Layer coated balls of dough in the prepared pan. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.

In a small bowl, stir together ice cream topping, maple syrup and vanilla; drizzle topping mixture over rolls. Sprinkle the remaining 1/4 cup almonds on top.

Place tube pan on a baking sheet. Bake in a 350 degree F oven for 40 to 45 minutes, covering with foil the last 15 minutes if needed to prevent overbrowning. Place pan on a wire rack; cool for 5 minutes. Place an inverted platter on top of the tube pan. Using hot pads, turn platter and tube pan over so platter is on the bottom. Carefully lift tube pan off rolls. Spoon any topping and nuts that remain in tube pan onto rolls. Cool slightly. Serve warm.

NOTES

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Chocolate-Kissed Monkey Bread

1/2 cup  almonds  sliced, or chopped pecans, toasted
3/4 cup sugar 
2 teaspoons unsweetened cocoa powder 
1 1/2 teaspoons ground cinnamon 
2   packages  refrigerated large flaky biscuits (16 tot 16.3 ounce ea
32  milk chocolate Kisses with almonds  or milk chocolate Kisses, unwrapped
1/2 cup butter  melted and cooled
1/4 cup caramel-flavored ice cream topping 
1 tablespoon maple syrup 
1 teaspoon vanilla

Generously grease a 10-inch fluted tube pan. Sprinkle 1/4 cup of the almonds in the bottom of the pan. Set aside. In a small bowl, combine the sugar, cocoa powder and cinnamon; set aside.
With a sharp knife or kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each dough piece into a 3-inch round of dough. Place a chocolate kiss, point side up, in the center of each round of dough. Bring the edge of the dough up and around the chocolate kiss to form a ball. Pinch the edges of the dough together to seal firmly.
Dip each ball of dough into the melted butter, then roll it in the sugar mixture. Layer coated balls of dough in the prepared pan. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.
In a small bowl, stir together ice cream topping, maple syrup and vanilla; drizzle topping mixture over rolls. Sprinkle the remaining 1/4 cup almonds on top.
Place tube pan on a baking sheet. Bake in a 350 degree F oven for 40 to 45 minutes, covering with foil the last 15 minutes if needed to prevent overbrowning. Place pan on a wire rack; cool for 5 minutes. Place an inverted platter on top of the tube pan. Using hot pads, turn platter and tube pan over so platter is on the bottom. Carefully lift tube pan off rolls. Spoon any topping and nuts that remain in tube pan onto rolls. Cool slightly. Serve warm.

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Nutrition

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Serving Size: 1 Recipe (236g)
Recipe Makes: 1 Serving

Calories: 853
Calories from Fat: 831 (97%)

Amt Per Serving		% DV

	Total Fat 92.4g	123 %
	Saturated Fat 58.5g	292 %
	Monounsaturated Fat 24g
	Polyunsanturated Fat 3.5g
Cholesterol 244mg		75 %
Sodium 42514mg		1466 %
Potassium 96.5mg		3 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 5.5g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 853

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