Chocolate Stuffed Monkey Bread

Chocolate Stuffed Monkey Bread


1 can (16 ounces) Dierbergs jumbo buttermilk biscuits
½ cup Dierbergs sugar
1 tablespoon ground cinnamon
¼ cup Dierbergs butter, melted
32 unwrapped miniature candies


Separate biscuits; cut each biscuit into quarters. Place 1 candy in middle of each biscuit; seal edges and roll between palms of hands to form ball.

In small freezer-weight reclosable plastic bag, combine sugar and cinnamon. Dip each dough ball into melted butter, then add to sugar/cinnamon mixture and shake to coat. Place in 9-inch round cake pan that has been coated with no-stick cooking spray.

Bake in 350°F. oven until golden brown, about 20 minutes. Let cool in pan 5 minutes. Turn out onto cutting board; invert onto serving plate. Serve warm.

Servings: 16
Serving Size: Per Serving

Per Serving
Calories: 222
Cholesterol: 8 mg
Fat: 11 g
Sodium: 281 mg
Carbohydrates: 30 g
Protein: 3 g
Fiber: 1 g