Decadent Hot Chocolate Monkey Bread

Follow our step-by-step guide on how to make Decadent Hot Chocolate Monkey Bread.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare a 10-cup Bundt or fluted tube pan by lightly spraying it with PAM® Baking Spray, then set it aside.

3. Step 3

   In a large resealable food storage bag, combine two envelopes of hot cocoa mix with a quarter cup of granulated sugar, sealing the bag tightly and giving it a good shake to blend the ingredients.

4. Step 4

   For the glaze, whisk together the remaining hot cocoa mix and sugar in a small bowl, then stir in melted Parkay and reduced fat milk until the mixture is smooth and well combined.

5. Step 5

   Take half of the quartered biscuit pieces and toss them into the cocoa mixture bag, sealing it again and shaking to ensure each piece is evenly coated.

6. Step 6

   Layer the coated biscuit pieces in the bottom of your prepared pan, then drizzle half of the luscious glaze over them.

7. Step 7

   Repeat this process with the remaining biscuit pieces, finishing with the rest of the glaze poured on top.

8. Step 8

   Slide the pan into your preheated oven and bake for about 30 minutes, or until the top turns a delightful golden brown and the biscuits are fully cooked.

9. Step 9

   Once baked, let the monkey bread cool in the pan for five minutes before inverting it onto a serving tray.

10. Step 10

    As you pull apart the warm, gooey pieces, don’t forget to top them with a generous dollop of Reddi-wip for that perfect finishing touch.

11. Step 11

    Enjoy this delightful treat that’s sure to bring smiles to your table!.