Chocolate Almond Monkey Bread

By cecelia26_

Ingredients

• 1 cup sugar
• 1 Tbsp. cocoa
• 1/2 tsp. ground cinnamon
• 1/4 cup butter melted, divided
• 2 Tbsp. chopped Fisher® Chef’s Naturals Sliced Almonds
• 2 tubes (12 oz., each) refrigerated biscuit dough
• 1/2 cup Fisher® Chef’s Naturals Sliced Almonds
• 1/4 cup chocolate chips, regular or miniature

Details

Servings 12
Adapted from fishernuts.com

Preparation

Step 1

1.Preheat oven to 350°F. Generously coat a 12-cup fluted cake pan with non-stick cooking spray.
2.Stir together sugar, cocoa and cinnamon in a small bowl. Combine ¼ cup sugar mixture with 1 Tbsp. melted butter and chopped almonds in another bowl.
3.Make an indentation into the center of each biscuit with your thumb. Press ½ tsp. of the butter and sugar mixture into the indentation and then fold the edges of the biscuit around the filling to form balls.
4.Dip each ball in remaining butter; roll in reserved cocoa-sugar mixture.
5.Sprinkle ½ of almonds into pan. Top with 1 layer of cocoa coated dough balls. Sprinkle with ½ of chocolate chips. Place remaining dough balls in prepared pan. Sprinkle with remaining melted butter, almonds, chocolate chips and sugar mixture.
6.Bake 35 to 40 minutes or until golden brown and monkey bread begins to pull away from sides of pan. Cool 20 minutes in pan; invert onto serving plate. Serve lukewarm.