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German Chocolate Monkey Bread

February 17th, 2012

I was worried that you had gone a whole week without something insanely indulgent and deliciously sweet.

Like the kind of thing where you have butter dribbling down your chin and you don’t even care because it tastes so, SO good.

Well, don’t you worry. I am here to save you from a butter free weekend. Me and my monkey bread thing I have going on.

First it was savory, and now we are dealing with German Chocolate Monkey Bread. Yes. You heard me right.

Chocolate, coconut and pecans. Baked into buttery biscuits.

It is so good- you can’t even believe it!

Passing it off as breakfast may be going a little too far, but who am I to judge? I will probably cave to that idea at some point.

This could certainly be served as a late afternoon “snack” or just for straight up dessert. Whatever floats your boat…

German Chocolate Monkey Bread, serves 8
2 large cans of biscuit dough
½ cup sugar
½ cup finely shredded unsweetened coconut
2 tsp cinnamon

1 ½ cups pecans, toasted and chopped
2 cups finely shredded unsweetened coconut
2 cups semi sweet chocolate chips

1 cup butter
1 cup brown sugar

Preheat the oven to 350 degrees. Prepare an angel food cake pan with a removable bottom and set it on top of a rimmed sheet pan.

Cut each biscuit into quarters.

In a medium bowl, combine the sugar, coconut and cinnamon, mix well.

Add the dough a few pieces a time and coat them well with the mixture.

Meanwhile melt the 1 cup of butter in a small sauce pan.

Brush the inside of the pan lightly with the melted butter, then begin to add about 1/3 of the dough balls.

On top of the dough balls, sprinkle a third of the pecans, coconut and chocolate chips.

Repeat with remaining dough balls and nuts, chocolate and coconut.

When everything is in the pan, return the melted butter to the stovetop and add the 1 cup of brown sugar.

Cook on low until the sugar melts into the butter.

Pour the sugar and butter mixture evenly over the entire pan.

Bake the monkey bread in the oven for about 45 minutes, and then remove from the oven and let it sit for another 10-15, or until cool enough to handle.

Turn out upside down onto a serving platter and pull apart to experience pure, buttery heaven!