Superbowl is just a few days away and by now I’m sure you have your savory items planned out for the big tailgate feast. Sliders, dogs, ribs are all fan favorites on game day but the sweets are usually an afterthought. I may not know who’s playing but I do know a lot about the food and any meal without dessert is one not worth having if you ask me.
So, if you’re still searching for that perfect game day dessert, look no further my friends. I’m here to tell you that Monkey Bread is all you really need. What is Monkey Bread, you ask? It’s a sweet, pull-apart style bread that’s soft and gooey and oh-so-delicious. You can eat Monkey Bread with your fingers which makes it perfect for those who need their other hand to cheer on the team. Oh and the bites are small so you’ll have plenty of mouth space to talk trash about the other team. Best thing is, it’s made with refrigerated biscuit dough and comes together in minutes. The inspiration for this monkey bread came from the slightly sweet, slightly spicy flavors of Mexican hot chocolate. The combination of cocoa powder, sugar, cinnamon and just a pinch of cayenne is outstanding. No matter who takes home the trophy on Sunday, this dessert is sure to be a winner!
Yay Food, er….TEAM!
Spicy Chocolate Monkey Bread
1/2 cup granulated sugar
1 teaspoon cinnamon
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon cayenne pepper
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1/4 teaspoon salt
2 cans refrigerated buttermilk biscuit dough
1 cup brown sugar
3/4 cup unsalted butter
1. Preheat oven to 350 degrees. Grease a 9-inch springform pan and set aside.
2. In a large zip-top bag combine granulated sugar, cinnamon, cocoa powder, cayenne pepper and salt and mix to combine.
3. Separate each biscuit and cut them into quarters. Add biscuits to the zip-top bag, remove air from bag and seal. Shake bag until all of the pieces of dough are coated in the sugar mixture.
4. In a small saucepan heat butter and brown sugar until melted.
5. Arrange the biscuit pieces in the prepared springform pan in layers. Pour butter and sugar mixture over the pieces and bake for 25-28 minutes. Cool in pan for about 8-10 minutes before un-molding onto a platter. Serve warm.