Mini Chocolate and Peanut Butter Monkey Bread

By srumbel

{Mini} Chocolate and Peanut Butter Monkey Bread Recipe ~ Quick and Easy Monkey Bread Recipe that uses Chocolate and Peanut Butter for a Fun Twist! A Perfect On-The-Go Breakfast!
from julieseatsandtreats.com

Ingredients

• Monkey Bread
• 1 can refrigerator biscuits (I use Pillsbury Grands)
• 3 Tbsp sugar
• 3 tsp cinnamon
• 1/3 cup dark chocolate chips (milk or semi-sweet are fine as well)
• 1/3 cup peanut butter chips
• Peanut Butter Caramel
• 3/4 c brown sugar
• 1 Tbsp butter
• 2 Tbsp peanut butter
• 1-2 Tbsp milk or cream
• 1 tsp vanilla extract

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350. Line a 12-cup muffin tin with liners (this recipe makes about 10 mini monkey breads).
Cut each biscuit into 4-5 pieces (depending upon how large each biscuit is).
Flatten each piece in the palm of your hand and place 2 dark chocolate chips and 2 peanut butter chips in the center. Fold the dough completely around the chips (so the chips do not show) and roll it into a ball.
In a small bowl, mix sugar and cinnamon together. Roll each piece of dough in the cinnamon sugar mixture.
Place sugared dough into the muffin cups; 3-4 per cup.
If there are left over chocolate and peanut butter chips, feel free to add extras in and around the dough.
In a small saucepan, combine butter, peanut butter, brown sugar, 1 Tbsp milk (or cream), and vanilla extract. Once all ingredients are combined, bring to a boil. As soon as it's boiling, take it off the heat. If the sauce is too thick, add in the last Tbsp of milk (or cream).
*Spoon a little of the sauce over each muffin cup, repeating until you are out of sauce.
Bake for 12-15 minutes, or until biscuits are golden brown.
Best when served warm. Enjoy!

Notes

*The sauce sometimes bubbles out, so I usually put the muffin tin on a cookie sheet when baking in order to avoid the sauce dribbling into the oven.