Description
Irresistible juicy raspberries and gooey chocolate in a warm pull-apart bread. Share it with those you love on a cold wintry morning or for an easy afterschool treat!
Ingredients
- 1 Cup Driscoll’s Raspberry Jam or ½ cup purchased raspberry jam
- 2 cans (16 ounces each) purchased flaky biscuits
- 1 1/4 Cups sugar
- 1/4 Cup cocoa powder
- 1 Tsp. cinnamon
- 1/2 Cup unsalted butter, melted
- 2 Packages (6 ounces each) Driscoll's Raspberries, divided
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PREHEAT oven to 350°F.
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COAT a 12-cup Bundt pan generously with cooking spray.
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HEAT jam in a small saucepan just until warm. Do not over cook.
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SET ASIDE jam.
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SEPARATE each can of biscuits into 16 biscuits.
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CUT each biscuit into 4 pieces to make 64 pieces in total.
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SET ASIDE biscuit pieces.
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WHISK TOGETHER sugar, cocoa powder, and cinnamon in a shallow bowl.
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POUR melted butter into a shallow bowl.
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DIP one biscuit piece into butter and TURN to coat all sides.
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DIP buttered biscuit piece into sugar mixture and TURN to coat all sides.
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PLACE sugared biscuit piece into Bundt pan.
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REPEAT steps and PLACE biscuits evenly around inside of pan.
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CONTINUE until 32 sugared biscuit pieces are placed into pan.
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SPRINKLE 1 package raspberries evenly inside pan.
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DRIZZLE 1/4 cup jam evenly inside pan.
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DIP and PLACE remaining biscuits inside pan.
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POUR any remaining butter inside pan.
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SPRINKLE any remaining sugar mixture inside pan.
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SPRINKLE remaining package of raspberries evenly inside pan.
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DRIZZLE remaining jam inside pan.
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BAKE until golden brown, about 35-40 minutes.
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ALLOW monkey bread to cool in pan for 10 minutes.
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INVERT monkey bread onto serving plate.
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SERVE Chocolate Raspberry Monkey Bread warm.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |