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!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.  Spray 9-1/2-inch fluted tube pan with cooking spray.

2

Break 12 cookies into coarse pieces; set aside.  Mix brown sugar and butter until blended.

3

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.

4

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.

5

Place cookie pieces and biscuit pieces in alternate layers in prepared pan.

6

Cut remaining cookies in half.  Tuck, cut sides down, into top biscuit layer around outside edge of pan.  Drizzle evenly with butter mixture.

7

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.

8

Mix powdered sugar and water until blended.  Spread over dessert.  Serve warm.