Candy Bar Monkey Bread is a perfect way to use up leftover Halloween candy. In this simple, short-cutmonkey bread, each piece is filled with a miniature candy bar, and then bathed in brown sugar and butter.ThisCandy Bar Monkey Bread is chocolate, caramel, and candy heaven!
This is the first timein eight Halloweens living in my neighborhood that I ran out of candy. I bought a huge bag, but I was practically shovelingfistfulsof candy at trick-or-treaters because we usually only get a few. We had a record-breakingyear though,and I actually ran out.
I never know what to plan for. Halloween attendance is very unpredictable here. Thankfully, we keep a stash of Reese’s cups around at all times. Emergency Reese’s cups to the rescue, always.
Most years we have TONS of candy left. Also, I usually buy a few bags just to plan ‘Leftover Halloween Candy’ recipes like these Leftover Halloween Candy ChocolateBarkandLeftover Halloween Candy Bar Brownies.
In anyevent, try out this Candy Bar Monkey Bread if you have leftover Halloween candyto use up!
I’ve made this quick & simple monkey bread recipe in the past with candy:Snickers Monkey BreadandReese’s Peanut Butter Cup Monkey Bread. I wanted to share that you can make this Candy Bar Monkey Bread with ANY candy bars.
Twix, Kit Kats, Butterfingers, Mr. Goodbar… what have you. I went with a mix of Snickers, Milky Way, Milky Way Dark, Twix, and 3 Musketeers.
This Candy BarMonkey Bread is a short-cut version of monkey bread, so no need for yeast, orfor creating a dough from scratch. This uses refrigerated biscuits – the big flaky ones. I personally really love refrigerated biscuits.
I like to make yeasted breads from scratch when I have the time and can take a more leisurely approach to baking, but a lot of times, I’ll take the short-cut.
Once the biscuits are baked in a bath of brown sugar and butter, and topped with caramel sauce, you can’t tell a difference anyway.
You can’t beat thisCandy Bar Monkey Breadrecipe for ease and decadence.When you sink your teeth into a piece of squishy monkey bread, you’re met with melted chocolate, caramel, and candyheaven.It’s drenched in butter and brown sugar to bake, and then caramel sauceand chocolate chips for garnish if you want to take things really over-the-top.
I LOVE short-cut monkey bread, and I have a few other great versions. Check out thisHoney Cinnamon Monkey Bread, this, and thisSausage-Stuffed Savory Monkey Bread.
I also rounded up a bunch of awesome monkey bread recipes here: 27 Absurdly Easy Monkey BreadRecipesfor all occasions!
Want a few other ideas for using up leftover Halloween candy? Take a peek at theseCandy Bars Brownies, thisTriple Chocolate Candy Bar Cheesecake, thisCandy Bar Cookie Pie, or thisCandy Bar Brownie Pie.
Candy Bar Monkey Bread
Sarah
Candy Bar Monkey Bread is a perfect way to use up leftover Halloween candy. In this simple, short-cut monkey bread, each piece is filled with a miniature candy bar, and then bathed in brown sugar and butter. This Candy Bar Monkey Bread is chocolate, caramel, and candy heaven!
Print Recipe Pin Recipe
Course Dessert
Servings 10
Ingredients
- 1 cup granulated sugar
- 1 tbsp. cocoa powder
- 1 tsp. cinnamon
- 2 - 16 oz. cans refrigerated biscuits 16 total biscuits (I used Pillsbury Grands Flaky Layers Butter)
- 32 mini candy bars variety
- 3/4 cup butter melted
- 3/4 cup brown sugar
- 1 jar prepared caramel sauce optional
- 1/4 cup mini semi-sweet chocolate chips optional garnish
Instructions
Generously spray a 10-inch bundt pan with non-stick spray.
In a gallon-sized plastic bag, combine sugar, cocoa powder, and cinnamon.
Using kitchen scissors, cut each biscuit in half.
Wrap each candy bar into a biscuit half, like a dumpling. Pinch the seams to make sure that the candy bar is covered by the biscuit dough.
Working in batches of 5 or 6, roll the balls in the plastic bag with the sugar-cocoa-cinnamon mixture, making sure to coat them thoroughly.
Arrange the dough balls in the prepared pan.
In a medium bowl, whisk together the butter and brown sugar.
Drizzle it evenly over the dough balls.
Bake at 325 degrees for 35-40 minutes, or until the edges are golden brown, and when you press toward the center, it should feel 'set' and not doughy. I use the end of a wooden spoon to press lightly toward the center of the bundt to check for doneness. You don't want it to feel doughy toward the middle.
Remove from heat, and cool in pan for 10-15 minutes - no longer, or bread will want to stick to the pan. Run a knife or small rubber spatula along the edges to loosen the bread.
Invert onto a serving platter.
Serve warm. Top with caramel sauce and mini chocolate chips, if desired.
Individual servings reheat easily in the microwave for 20-30 seconds!
Keyword candy bar monkey bread, halloween candy
Related Recipes
- Snickers Monkey Bread
- Apple Pie Monkey Bread
- 27 Absurdly Easy Monkey Bread Recipes For All Occasions!
