Cherry Chocolate Monkey Bread

Name: Cherry Chocolate Monkey Bread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 servings
Ingredients: Nonstick cooking spray, for the bundt pan; 1/2 cup sugar; 1/4 teaspoon ground cinnamon; Three 10.2-ounce tubes refrigerated large biscuits; One 21-ounce can cherry pie filling; 1 cup semisweet chocolate chips; 1 stick (8 tablespoons) unsalted butter, melted and cooled; 1/4 cup small fresh mint leaves

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Level: Easy

Total: 1 hr 10 min
Active: 15 min

Yield: 8 servings

Level: Easy

Total: 1 hr 10 min
Active: 15 min

Yield: 8 servings

Ingredients

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Nonstick cooking spray, for the bundt pan

1/2 cup sugar

1/4 teaspoon ground cinnamon

Three 10.2-ounce tubes refrigerated large biscuits

One 21-ounce can cherry pie filling

1 cup semisweet chocolate chips

1 stick (8 tablespoons) unsalted butter, melted and cooled

1/4 cup small fresh mint leaves

Directions

Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat.
Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well.
Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm.