German Chocolate Monkey Bread
Easy German Chocolate frosting, canned biscuits, and chocolate sauce. Look out, Betty Crocker!
Ingredients
Nonstick spray
1/2 cup chocolate syrup
2 cans of refrigerator biscuits, quartered
1 can (14 ounces) sweetened condensed milk
3 egg yolks
1/2 cup butter
1 cup shredded coconut
1 cup chopped pecans
Instructions
Preheat oven to 350F. Spray a bundt pan with a thin layer of cooking spray.
Drizzle half the chocolate syrup inside the bundt pan (towards the bottom – which will be the top, once inverted).
In a heavy saucepan over medium heat, combine the condensed milk, egg yolks, and butter in a saucepan and cook over medium heat for 5 minutes, whisking regularly. Remove from heat and add the coconut and pecans. Stir gently to combine.
Pour half of the mixture in the bottom of the bunt pan in an even layer.
Cover the mixture with half the biscuit quarters, then the remaining chocolate sauce.
Pour the rest of the mixture over the biscuits and cover with the remaining biscuit quarters.
Spray the exposed biscuits with a little more cooking spray.
Bake for 40 minutes and allow to cool for 5 minutes.
Run a knife around the edge of the bundt pan to ensure nothing sticks.
Place a plate or platter (large enough to catch any dripping sauce) on top of the bundt pan and, using a hot pad to handle the bundt pan, carefully invert the monkey bread on to the platter.
German Chocolate Monkey Bread
Ingredients
Instructions
- Preheat oven to 350F. Spray a bundt pan with a thin layer of cooking spray.
- Drizzle half the chocolate syrup inside the bundt pan (towards the bottom – which will be the top, once inverted).
- In a heavy saucepan over medium heat, combine the condensed milk, egg yolks, and butter in a saucepan and cook over medium heat for 5 minutes, whisking regularly. Remove from heat and add the coconut and pecans. Stir gently to combine.
- Pour half of the mixture in the bottom of the bunt pan in an even layer.
- Cover the mixture with half the biscuit quarters, then the remaining chocolate sauce.
- Pour the rest of the mixture over the biscuits and cover with the remaining biscuit quarters.
- Spray the exposed biscuits with a little more cooking spray.
- Bake for 40 minutes and allow to cool for 5 minutes.
- Run a knife around the edge of the bundt pan to ensure nothing sticks.
- Place a plate or platter (large enough to catch any dripping sauce) on top of the bundt pan and, using a hot pad to handle the bundt pan, carefully invert the monkey bread on to the platter.
Check out some of my other creations:
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