Chocolate-Caramel Monkey Bread has a gooey chocolate caramel candy melted in every bite. It’s loaded with both chocolate and caramel plus a few pecans for some crunch. You won’t find a sweeter, more dessert-like Monkey Bread than this one.
It’s a tradition for us to have Monkey Bread every Christmas morning. We nibble at it while we open presents and it is filling enough to tide us over to our Christmas dinner. Along with some candy from the Christmas stockings. 🙂
But if you’re looking for a candy-like Monkey Bread, this Chocolate-Caramel Monkey Bread made with Rolo candies is hard to beat.
It’s super easy to make from refrigerated biscuit dough. Each biscuit gets cut in thirds and wrapped around a Rolo candy.
The most time-consuming part of this recipe is unwrapping all those candies and stuffing them in the biscuit pieces.
Each biscuit ball gets dipped in melted butter and then coated in a mixture of sugar, cocoa powder, and cinnamon.
Pecans and a little caramel sauce get drizzled on top before it is popped in the oven.
45 minutes later, it’s ready to be devoured!
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon cinnamon
- 2 (16.3-ounce) packages refrigerated biscuits, 16 biscuits total
- 48 chocolate-covered caramels (Rolos)
- 1/2 cup butter, melted
- 2 tablespoons caramel-flavored ice cream topping
Preheat oven to 350 degrees. Butter a 10-inch Bundt pan really well. Sprinkle half the pecans in the bottom of the pan.
Combine both sugars, cocoa powder, and cinnamon in a large plastic bag.
Cut each biscuit into 3 pieces. Flatten each biscuit piece somewhat, place a Rolo in the center, and bring the dough up and around the Rolo to form a sealed ball.
Working about 4 balls at a time, dip in butter, and then add to sugar mixture in plastic bag. Shake to coat them and then place the sugar coated balls in the Bundt pan. Repeat with remaining biscuit balls.
Sprinkle any remaining sugar mixture on top of the biscuit balls in the Bundt pan.
Sprinkle with remaining pecans.
Drizzle any leftover butter on top along with 2 tablespoons of caramel sauce.
Bake for 40 to 45 minutes. Let cool in pan for 5 minutes and then invert onto a serving platter. Spoon any pecans and topping left in the pan on top of the bread. (Note: Do not let cool in the pan longer than 5 minutes. The sugar mixture will start to harden and the bread will stick badly to the pan.)
Recipe adapted from Better Homes and Gardens
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