Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! This Chocolate Raspberry Monkey Bread isn't just a dessert—it's a decadent experience that combines the rich, velvety allure of chocolate with the bright, tangy burst of fresh raspberries. Imagine pulling apart warm, cinnamon-sugar coated biscuit pieces studded with melted chocolate chips and juicy raspberries, creating a dessert so irresistible that your family and friends will be begging for seconds before the first bite is even finished!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans of refrigerated biscuit dough
- 1 cup fresh raspberries
- 1 cup chocolate chips
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your monkey bread will bake evenly and thoroughly.
- Gather all your ingredients: 2 cans of refrigerated biscuit dough, 1 cup of fresh raspberries, 1 cup of chocolate chips, 1/2 cup of sugar, 1/2 cup of melted butter, and 1 teaspoon of cinnamon.
- In a large mixing bowl, combine the sugar and cinnamon. This will be used to coat the biscuit pieces for added flavor.
- Open the cans of biscuit dough and separate each biscuit. Cut each biscuit into quarters. This will help them bake evenly and allow for easy mixing with the other ingredients.
- Add the quartered biscuit pieces to the bowl with the sugar and cinnamon mixture. Toss them gently until all the pieces are well-coated.
- In a greased bundt pan, layer half of the coated biscuit pieces on the bottom. This will form the base of your monkey bread.
- Sprinkle half of the chocolate chips and half of the fresh raspberries over the first layer of biscuit pieces in the bundt pan.
- Add the remaining coated biscuit pieces on top of the chocolate and raspberry layer, followed by the rest of the chocolate chips and raspberries. This layering will create a delicious blend of flavors.
- Drizzle the melted butter evenly over the top of the biscuit layers in the bundt pan. This will help to create a rich, golden crust.
- Place the bundt pan in the preheated oven and bake for about 30 minutes, or until the top is golden brown and the biscuit pieces are cooked through.
- Once baked, remove the bundt pan from the oven and allow it to cool for about 5-10 minutes. This will make it easier to remove the monkey bread from the pan.
- Carefully invert the bundt pan onto a serving plate. Gently shake it to release the monkey bread. If some pieces stick, use a spatula to help release them.
- Serve the Chocolate Raspberry Monkey Bread warm. It can be enjoyed on its own or with a drizzle of chocolate sauce or whipped cream for added indulgence.
- Enjoy your delicious creation with family and friends!
Tips
- Use fresh, ripe raspberries for the most vibrant flavor and texture.
- Make sure your biscuit dough is cold when cutting into quarters for easier handling.
- Don't overmix when coating biscuit pieces in sugar and cinnamon to prevent them from becoming tough.
- Grease your bundt pan thoroughly to ensure easy release after baking.
- Let the monkey bread cool for a few minutes before inverting to help it hold its shape.
- For an extra indulgent touch, drizzle with melted chocolate or a cream cheese glaze after baking.
- Serve warm for the most gooey and delicious experience.
- Store any leftovers in an airtight container and reheat briefly in the oven to restore its fresh-baked texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 30mg
