Hot Chocolate Monkey Bread and A Bonus!

Spring is springing, birds are singing, bees are stinging, bugs are clinging…and you’ve got about two tons of hot chocolate mix left over from the emergency supplies you laid in for the winter. By the time you need it again in the late fall, it may have achieved a higher level of civilization than most college kids can boast. If that doesn’t happen, it will have hardened into bricks suitable for the foundation of the Tower of Babel 2.0!

Before you panic and try to drink them all in the week before the weather really starts to get nice, take a deep breath. There are ways you can use the hot chocolate mix in your pantry throughout the year fast and fun ways by creating delicious, quick and easy desserts your family will love! We have two quick, easy, chocolaty treats perfect for company picnics, kids’ lunches or just a fun way to spend some time with the kids or friends.

Homemade Hot Chocolate Monkey Bread

Want to make a fun snack, sweet breakfast pastry or a sweet dessert that’s quick and easy? If you haven’t had monkey bread, you are missing out. Those who have know what I mean. This is a crowd pleaser. Hot chocolate monkey bread is a unique treat just about any time of the day, and it’s just as fun to eat as it is to make!

Ingredients

  • 1 1/2 sticks melted unsalted butter
  • 2 16oz tubes refrigerated biscuit dough
  • 4 .7oz envelopes instant hot chocolate mix
  • 1 cup sugar
  • 1 cup mini marshmallows
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly butter a 10" Bundt pan to prevent the bread from sticking.
  3. Cut the biscuits into quarters.
  4. Combine the hot cocoa mix and sugar in a plastic bag and shake until the mixture shows an even color.
  5. Dip 1/3 of the biscuits into the melted butter and then toss in the bag with the mix until evenly coated.
  6. Press the biscuits into the bottom of the Bundt pan.
  7. Sprinkle about 1/3 of the chocolate chips and marshmallows over the biscuits and then add another layer of biscuits.
  8. Use the leftover butter and cocoa mix on the top to make a glaze for the bread.
  9. Cover the Bundt cake pan with aluminum foil and bake for 35 minutes.
  10. Then remove the foil and let the bread bake for another 10–15 minutes until the bread is puffed and golden.
  11. Loosen the bread from the pan with a spatula or knife and serve.

Whoever said hot cocoa was just for winter never thought of these fun and innovative family treats. For more great baking ideas using hot chocolate mix, click here to visit our other tasty recipes. If you liked these recipes or have one you’d like to share with us, please tell us your thoughts in the comments, and be sure to click the social media buttons below to tell your friends and family about these fun recipes!

As a special secret bonus to recipe:

Hot Chocolate Mix Cookies

These cookies deliver the mellow, subtle flavor of hot chocolate in a cookie that works any time of the year. The marshmallow gives the smile of a cup of cocoa and a nice, chewy texture kids love. For an extra zing, top these delicious cookies with the optional marshmallow buttercream frosting below. Whether you serve them frosted or plain, your family can get a little taste of Christmas even in the heat of July!

Ingredients

• 1 cup softened butter
 • 1 cup brown sugar
 • ½ cup hot chocolate mix, with or without marshmallows
 • 2 eggs
 • 2 tsp vanilla
 • ½ tsp salt
 • 1 tsp baking soda
 • 2¾ cup flour
 • 1 cup shaved milk chocolate or chocolate chips
 • 1 cup marshmallow bits

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 9”x13” baking sheet with parchment paper.
  3. Cream butter and brown sugar together on medium speed for about 1 minute or until combined, if mixing manually.
  4. Add in hot chocolate mix and continue mixing for about 30 seconds or until combined.
  5. Add in eggs and vanilla. Continue mixing until thoroughly blended.
  6. Turn mixer to low and add salt, baking soda and flour. Mix until just combined.
  7. Stir in milk chocolate and marshmallow bits until evenly mixed into the dough.
  8. Drop one heaping tablespoon onto lined baking sheet every 2” or so.
  9. Bake for 9–11 minutes or until edges are lightly golden and set.
  10. Transfer to a wire rack to cool.

Marshmallow Buttercream

Ingredients

• ½ cup softened butter
 • 1 cup marshmallow fluff
 • 2 cups powdered sugar
 • 2 tbsp. 2% milk

Instructions

1. Mix butter and fluff on medium speed until smooth.
 2. Slowly add powdered sugar while mixing on low.
 3. Turn the speed up to medium and mix in milk until combined and smooth.
 4. Add food coloring to frosting if desired.
 5. Spread over cooled cookies

Source: Hot Cocoa Monkey Bread


Originally published at Caldo Chocolate.