The Chocolate Cult: Monkey Bread for National Chocolate Chip Day

Thursday, May 15, 2014

Monkey Bread for National Chocolate Chip Day

Sisters and Brothers, today is National Chocolate Chip Day and I am without a stove... but with the help of our of our good friends here on The Chocolate Cult I was able to make Slow-Cooker Chocolate Monkey Bread.  I also made a regular monkey bread in the slow-cooker to try first and because we have a heretic here in my house who claims he doesn't like chocolate (he'll eat it by the way all the while claiming he doesn't like it; weirdo).  I made several changes to the recipes so I'm going to put my changes below so if you compare you can see the difference.  The result is a treat that is a bit lower in calories but still tastes good despite being made in a crockpot.

Crock-Pot Chocolate Chip Monkey Bread

2/3 cups light brown sugar
1/2 cup butter
1/4 cup zero calorie sugar substitute, the fluffier the better
1 can Pillsbury Grands! Cinnamon Rolls
1/3 cup dark chocolate chips

1. Spray the bottom and about 1/3 up on the sides of a crock-pot or slow cooker.

2. Place white sugar into a plastic bag that you and seal and shake.

3. Cut the cinnamon rolls into quarters and add them 2-3 at a time to the sugar bag. Shake and cover each quarter with the sugar. Toss each quarter then into the crock pot. Depending on the size of your slow cooker you may need to layer the roll pieces but mine were in just one single layer.

4. Cut butter into 8ths and add it and the brown sugar to a microwavable bowl.  Microwave uncovered for two minutes stopping every 30 seconds to vigorously stir it.  Be careful it will get very hot.

5. Sprinkle the dark chocolate chips over the rolls then top with the syrup. The Syrup thickens up quickly so pour quickly.

6. Turn the slow cooker on High for 2 hours.  How long you should cook it depends on the size of your slow cooker and the amount of layers.  To figure that out, turn the dough over about every 15-20 minutes.  Do a knife test to make sure the dough is completely cooked.  The bottom and sides may be a bit hard but I find this to be true of professionally created monkey bread as well.

7. You can turn the rolls out onto a plate or spoon them out.  Let cool for at least 20 minutes before eating because the syrup will still be very hot though most of it should be soaked into the roll quarters.  Number of servings depends on how many quarters you eat but each was around 97 calories so not a low-calorie treat once you start eating them.

8.  Any leftovers should be stored in an airtight container but you need to eat these within a few days or they will get hard.


Cerise said...

Good idea to use cinnamon rolls instead of plain biscuits. And I like the hard edges of the monkey bread the best!

The Chocolate Priestess said...

So folks know, it was Cerise that turned me on to the original recipe. I had these rolls and really didn't think I needed to go out and buy other ones just for this. I mean, cinnamon and chocolate can work well together so why not! I'm just happy they turned out great.

liquidj said...

I made this as well following the original recipe, with the exception of using cinnamon rolls as you did. The only problem we came up against was that we have a large crockpot, and it only made one layer. This led to some of it cooking too quickly & burning (oddly only about 1/4 of it, one side burned) . This was not the fault of the recipe though. That being said, about 3/4 of it cooked normally, and was VERY yummy!

The Chocolate Priestess said...

Ah do if you make it next time you might need to take them out earlier then. Thanks for trying it, liquidj, and letting us know how it worked.

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