This past weekend, we had a bunch of teenage girls here for a sleepover and for some reason they like food. I know, strange…. They eat Choco Tacos, Chocodiles, Choco Marshmallows on a stick, Choco Pretzels, Choco Everything. Basically, this reminded me of my Choco Monkey Bread. A far too easy Brunch idea that I recommend serving any time of year! I originally found it in an American Classics Magazine, but accidentally altered it because I wasn’t paying attention. In all fairness, it was during the Holidays and most likely I was chatting with my mom about her Yeast Rolls, but it turned out great!! So now I do it this way on purpose. Here is the secret: Instead of stuffing every single piece of biscuit with a Hershey’s kiss, I stuff half of them and scatter them randomly as I go throughout the Bundt pan. This ends up being a nice surprise when you bite into it and I like having some of them plain so it’s not too rich, but still sticky gooey good.
After cutting each biscuit into quarters, you throw them in your bag of cinnamon sugar. Some have the Hershey’s kiss hidden in em!
Once they are all stuffed into your Bundt pan, pour the melted butter and brown sugar mixture over and bake.
1 Cup of Brown Sugar
- 3/4 Cup Butter
- 2 Cans ( 16.3 oz cans) Large Buttermilk Biscuits
- 32 chocolate kisses
- 1/2 cup sugar
- 2 tsp. ground cinnamon
Preheat oven to 350 degrees. In a pot on medium heat, combine the butter and brown sugar until melted together. Meanwhile, cut each biscuit into quarters, stuffing 1/2 of the pieces (about 32) with a chocolate kiss. In a large baggie place the sugar and cinnamon. Toss a few pieces of dough at a time in the cinnamon sugar mixture to coat. Randomly layer them in a greased Bundt pan. Pour the melted butter and brown sugar over it and bake for about 40-45 minutes. Flip over onto a platter and serve warm-well let them cool a couple minutes! Yummy.