chocolate stuffed Peanut Butter Monkey Bread Loaf

Oh. My. God. YOU GUYS!

I made peanut butter monkey bread. And I stuffed it with chocolate chips. And drizzled chocolate over the top.

Can you say “breakfast of champions”?

Okay, so maybe I don’t mean Olympic champions. I mean, those people probably eat something like what I’ve been eating for breakfast lately: smoothies with lots of protein.

You know how you add lots of protein to a smoothie? Nope, not flax or wheat germ. Nope, not fruit or oatmeal.

Egg whites. Raw, pasteurized egg whites.

You dump them right into a smoothie, shake it, and then drink it asfastasyoucan.

Believe me, I had that same reaction you’re having right now before I closed my eyes and drank the first one.

You don’t taste it at all. Especially when your smoothie has banana and peanut butter in it. {Those two flavors cover up everything, am I right?}

Supposedly the egg whites are great for a workout. I don’t know, I’m still hungry for second breakfast when I get home. My trainer told me the two most important meals of the day are breakfast and the meal you eat after a work out.

I asked him if cake counted for after a workout. He threw his hands up in the air and walked away. I don’t think he gets my humor yet.

You want to know how he drinks his egg whites in the morning? In his coffee. That? Is something I’ll never do. EVER.

I’ll drink mine in my smoothie thankyouverymuch and then come home for the #2 most important meal of the day: peanut butter monkey bread.

Did I mention the bread is stuffed with chocolate chips? See that little guy peeking out right there? It’s a surprise in your breakfast.

The best kind of surprise: chocolate.

This easy monkey bread starts with Pillsbury Grands! Biscuits. I wasn’t serving a crowd, just us, so I didn’t want to use two cans. (Two cans are made in a 12-cup bundt pan.) Instead, I made this in a loaf pan, with just one can of Grands! It’s perfect for a family of 4-6 for brunch (or dessert).

You cut each of the 8 biscuits into 4 pieces. Wrap a chocolate chip in each piece, roll it in cinnamon sugar, and place in your loaf pan. Once all 32 balls of biscuit are in the pan, you pour a peanut butter/butter/brown sugar/cinnamon mixture over the top.

It’s to die for. #getmeastraw

Once it’s baked you (carefully) remove it from the pan and drizzle it with chocolate. My loaf actually broke when I tried to remove it, but I just shoved it together on the plate. The different balls of dough make you not able to tell where any tears are.

And, believe me, no one will stop to notice. They’ll be to busy digging in.

This is a perfect brunch recipe. Or, let’s face it, dessert. I ate it for dessert last night. I think it would be amazing with whipped cream or ice cream. (Er, not that I’d know or anything…)

I’ve eaten half the loaf myself, I kid you not.

It’s days like today I’m sort of glad my trainer doesn’t read my blog. Could you imagine???!!!

chocolate stuffed Peanut Butter Monkey Bread Loaf

5 from 1 vote

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Yield 6 servings

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 8- count package Grands! Biscuits I used Homestyle Buttermilk
• ▢ 1/4 cup granulated sugar
• ▢ 1 teaspoon cinnamon divided
• ▢ 1/4 cup + 32 chocolate chips divided
• ▢ 3 tablespoons butter
• ▢ 1/2 cup peanut butter
• ▢ 1/4 cup brown sugar

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Instructions

• Preheat oven to 350°F. Spray a loaf pan with cooking spray or grease it well. (My loaf pan was 9x5 1/2”. You could also use a 4x8” loaf pan for this.)
• Mix granulated sugar and 1/2 teaspoon cinnamon in a small bowl.
• Open can of biscuits and cut each into quarters, for a total of 32 biscuit pieces.
• Wrap 1 chocolate chip in each piece of biscuit and roll into a ball. Roll each ball in the cinnamon sugar mixture and place in pan. You’ll get about 1 1/2 layers of dough balls in your pan.
• Place butter and peanut butter in a medium sized bowl. Heat on HIGH in the microwave in 30 second increments until butter is melted. Add brown sugar and cinnamon and stir to combine. Pour over biscuits in pan.
• Bake for 20-25 minutes, until the tops are golden and the center is just slightly jiggly to the touch. Cool in pan at least 10 minutes before removing to a serving plate. (To remove, run a knife around all the edges to loosen. Invert pan over serving plate and tap hard on the bottom. Hopefully it will all come out in one piece. If it doesn’t, repeat steps and just press the pieces together. No one will notice, trust me.)
• Melt 1/4 cup chocolate chips in a small bowl. Transfer to a sandwich baggie and cut off one tip. Drizzle over the top of the monkey bread. Serve warm.

Recipe Nutrition

Calories: 432kcal | Carbohydrates: 47g | Protein: 7g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 521mg | Potassium: 249mg | Fiber: 2g | Sugar: 25g | Vitamin A: 177IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Breakfast, Dessert

Cuisine American

Author Dorothy Kern

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Click HERE for more Pillsbury Dough Recipes!

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