Chocolate Bourbon Pecan Monkey Bread
Total TimePrep: 1-1/2 hours + chilling Bake: 50 min. + cooling
This was absolutely heavenly, time-consuming, but heavenly. A "test kitchen tip" described a freezer option. I did this part a week ahead of time. Next time I will cut the amount of chocolate that goes inside the rolls in half. I thought it was ok but my family thought it was too much. I used dark chocolate chips for the non-glaze chocolate - another time-saver. I used unsweetened vanilla almondmilk for the 2%. I also cut the amount of white sugar in half - still plenty sweet. The dough was so moist and fluffy! Thanks for sharing!
There are several short cuts for this recipe. I made this for a bridal shower and the guests went "ape sh**" over it . :-) I used two 16.3 ounce cans of refrigerated biscuits. Slice each into 4 pieces. I also used semi sheet chocolate chips instead of cutting apart a solid baking bar. Roll into 60 balls before dipping in the butter and sugar as instructed. GREAT recipe! P.S. 1/4 cup bourbon equals one miniature so you don't have to buy an entire bottle of bourbon.
Great recipe but . . .This is really a time consuming recipe especially during the holidays. I use refrigerated biscuits or stale bread and mine turn out great each time. Just look for those recipes using refrigerated products because the liquid ratios may be different.
Wonder if you can use some other bread/dough to make this less time consuming. Would refrigerated work?