Reeses Monkey Bread
Who can resist the delectable combination of chocolate and peanut butter? I know that I can’t resist. No matter the occasion, this Reese’s Monkey Bread makes the perfect dessert. Serve it a la carte or with a dollop of ice cream. It can also be eaten for breakfast!
Reese’s Monkey Bread
2 – 7.5 oz cans refrigerated biscuit homestyle dough
1 cup sugar
2 tbsp. cinnamon
1/2 cup Brown sugar
1/2 cup butter
1/2 cup brown sugar
30 Reese’s minis
5 tbsp. chunky peanut butter
Chocolate fudge sauce
Preheat oven to 375º.
Spray your Bundt pan with non-stick cooking spray and set aside.
Combine cinnamon, brown sugar and sugar in a large zip loc bag.
Open the cans of biscuit dough.
Cut your biscuits into quarters.
Place a Reese’s in the center of each piece of biscuit dough and roll each one into a ball.
Randomly drop peanut butter in between the dough balls.
In a small sauce pan, melt the butter, brown sugar, until the sugar is dissolved. Stir often.
Pour over the dough balls in the Bundt pan.
Bake for 20-25 minutes, until dough appears to be a golden brown.
Let for it sit for 5 minutes, then place on your serving dish.
Drizzle chocolate fudge over the top.
Now it is ready to serve.