Chocolate Cherry Monkey Bread
Description
This is a fun dessert to serve at a dinner party or gathering. Just pull off pieces while still warm to enjoy.
Ingredients
non-stick cooking spray
2 packages regular Pillsbury Grands biscuits
1/2 c. sugar
1 t. cinnamon
1 stick butter
1 t. almond extract
21 oz. can cherry pie filling
1/2 c. brown sugar
1 c. semi-sweet chocolate chips
1/2 c. fresh mint leaves, for garnish if desired
Directions
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Preheat oven to 350 degrees. Spray a bundt pan with cooking spray.
Unroll the biscuits; separate biscuits; cut each biscuit into 4 pieces.
In a small bowl or large ziplock bag, throughly mix together the cinnamon and sugar. Place biscuit pieces into the mixture; shake to coat each piece; transfer pieces to a large bowl.
Meanwhile, in a small saucepan, combine butter, almond extract, cherry pie filling and brown sugar over medium-low heat; cook until butter is completely melted, stirring occasionally.
When biscuits are coated and butter is fully melted, pour the cherry mixture over the biscuit pieces in the bowl. Pour any additional sugar and cinnamon mixture that is left into the bowl; add chocolate chips; stir gently to combine. Transfer the mixture evenly into the prepared bunt pan.
Bake until the top of the bread is a golden brown and center is cooked through, 40-50 minutes, checking at about 35 minutes. If the pieces that are sticking out are browning too much, tent the pan with aluminum foil for the remainder of the baking time.
When done, remove the pan from the oven. Let cool in the pan for 5-10 minutes. Place a large plate over the pan and invert it, making sure that the plate is flush up against the whole pan so that it comes out in one piece.
Serve warm.
8 servings.