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CHIPS AHOY! Monkey Bread

CHIPS AHOY! Monkey Bread

Layer nuts in this chocolate chip monkey bread for an extra special breakfast treat. There is enough to pull apart to feed a brunch crowd!

Prep time15 min
Total time1hr 0min
ServingsMakes 22 servings, about 3 pieces each.
  • 16 CHIPS AHOY! Cookies, divided
  • ½ cup packed brown sugar
  • 6 Tbsp. butter, melted
  • 5 Tbsp. granulated sugar
  • ½ tsp. ground cinnamon
  • 2 cans (16.3 oz. each) refrigerated big buttermilk biscuits
  • ¾ cup powdered sugar
  • 1 Tbsp. water
  • Heat oven to 325°F.  Spray 9-1/2-inch fluted tube pan with cooking spray.
  • Break 12 cookies into coarse pieces; set aside.  Mix brown sugar and butter until blended.
  • Combine granulated sugar and cinnamon in large resealable plastic bag.  Separate each can of biscuits into 8 biscuits; cut each biscuit into 4 equal pieces.
  • Add biscuit pieces, a few at a time, to granulated sugar mixture; close bag, then gently shake bag to evenly coat biscuit pieces with sugar mixture.
  • Place cookie pieces and biscuit pieces in alternate layers in prepared pan.
  • Cut remaining cookies in half.  Tuck, cut sides down, into top biscuit layer around outside edge of pan.  Drizzle evenly with butter mixture.
  • Bake 40 to 45 min. or until golden brown.  Cool 10 min.  Loosen dessert from sides of pan with knife. Invert dessert onto wire rack; gently remove pan.  Cool slightly.
  • Mix powdered sugar and water until blended.  Spread over dessert.  Serve warm.
Recipe Tips
  • How to Store and Reheat
    Store cooled dessert in tightly covered container at room temperature up to 3 days.  To reheat before serving, place 1 or 2 servings of dessert in single layer on microwaveable plate.  Microwave on HIGH 8 to 10 sec. or just until dessert pieces are heated through.
  • Special Extra
    Layer 1/2 cup chopped pecans or walnuts in prepared pan alternately with the cookie and biscuit pieces.
  • Note
    If glaze is too thick to easily spread onto dessert, thin glaze with additional water, 1 tsp. at a time, until glaze is of desired spreading consistency.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 8g 
   Saturated fat 3g 
   Trans fat 1.5g 
Cholesterol 5mg 
Sodium 310mg 
Carbohydrate 24g 
   Dietary fiber <1 g 
   Total sugars 12g 
   Added sugars 12g 
Protein 2g 
Vitamin A2 %DV
Vitamin C0 %DV
Calcium0 %DV
Iron4 %DV
Potassium0 %DV
Vitamin D0 %DV

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