Cherry Chocolate Monkey Bread

Name: Cherry Chocolate Monkey Bread
Cook time: 15 min
Total time: 1 min
Ingredients: Nonstick cooking spray, for the bundt pan; 1/2 cup sugar; 1/4 teaspoon ground cinnamon; Three 10.2-ounce tubes refrigerated large biscuits; One 21-ounce can cherry pie filling; 1 cup semisweet chocolate chips; 1 stick (8 tablespoons) unsalted butter, melted and cooled; 1/4 cup small fresh mint leaves

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Cook Time: 15 minutes

Total: 1 hours, 10 minutes

Servings: 8

Author : Valerie Bertinelli

cherry fruit dessert

Ingredients

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Nonstick cooking spray, for the bundt pan1/2 cup sugar1/4 teaspoon ground cinnamonThree 10.2-ounce tubes refrigerated large biscuitsOne 21-ounce can cherry pie filling1 cup semisweet chocolate chips1 stick (8 tablespoons) unsalted butter, melted and cooled1/4 cup small fresh mint leaves

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Instructions

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Step 1

Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.

Step 2

Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat.

Step 3

Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well.

Step 4

Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm.