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{Mini} Chocolate Peanut Butter Monkey Bread

This easy monkey bread recipe is made with pre-made biscuit dough and stuffed with peanut butter chips and chocolate chips! When rolled in cinnamon sugar and topped with peanut butter caramel sauce, this dessert is a sure fire hit!
Prep Time15 minutes
Cook Time15 minutes
Servings: 10 Mini Monkey Bread Cups

Ingredients

Monkey Bread

  • 1 can refrigerator biscuits I use Pillsbury Grands
  • 3 Tbsp sugar
  • 3 tsp cinnamon
  • 1/3 cup dark chocolate chips milk or semi-sweet are fine as well
  • 1/3 cup peanut butter chips

Peanut Butter Caramel

  • 3/4 c brown sugar
  • 1 Tbsp butter
  • 2 Tbsp peanut butter
  • 1-2 Tbsp milk or cream
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350. Line a 12-cup muffin tin with liners (this recipe makes about 10 mini monkey breads).
  • Cut each biscuit into 4-5 pieces (depending upon how large each biscuit is).
  • Flatten each piece in the palm of your hand and place 2 dark chocolate chips and 2 peanut butter chips in the center. Fold the dough completely around the chips (so the chips do not show) and roll it into a ball.
  • In a small bowl, mix sugar and cinnamon together. Roll each piece of dough in the cinnamon sugar mixture.
  • Place sugared dough into the muffin cups; 3-4 per cup.
  • If there are left over chocolate and peanut butter chips, feel free to add extras in and around the dough.
  • In a small saucepan, combine butter, peanut butter, brown sugar, 1 Tbsp milk (or cream), and vanilla extract. Once all ingredients are combined, bring to a boil. As soon as it's boiling, take it off the heat. If the sauce is too thick, add in the last Tbsp of milk (or cream).
  • *Spoon a little of the sauce over each muffin cup, repeating until you are out of sauce.
  • Bake for 12-15 minutes, or until biscuits are golden brown.
  • Best when served warm. Enjoy!