Chocolatey and crunchy, sweet and salty, Chocolate Pretzel Monkey Bread is fun to eat and a delicious dessert. Sprinkle with confectioner's sugar and drizzle with chocolate sauce for a delectably sweet treat!

Monkey bread is all the rage in my house these days. The boys love taking biscuit dough and coming up with all kinds of tasty ideas!

And who can blame them? The biscuit dough is a great complement for all kinds of sweet flavors, from caramel to cinnamon sugar to chocolate and more.

This one is my current favorite desert recipe because of the crunchy and salty dimensions added by the pretzels that juxtapose perfectly with the tender chewy biscuit dough. I am all about combining sweet and salty, it is one of my favorite dessert flavor combos!

Sprinkle with powdered sugar and drizzle with the Best Homemade Chocolate Sauce, and you have a delectably delicious dessert that will be a huge hit with everyone who tries it!

The only problem with this monkey bread is that it only lasts about 10 minutes in my house! 😆

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Chocolate Pretzel Monkey Bread

Recipe Author: Kristin

Chocolatey and crunchy, sweet and salty, Chocolate Pretzel Monkey Bread is fun to eat and a delicious dessert. Sprinkle with confectioner's sugar and drizzle with chocolate sauce for a delectably sweet treat!

5 from 5 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dessert

Cuisine American

Servings 10

Calories 437 kcal

Ingredients

  

1x2x3x

• ▢ 16.3 oz refrigerated biscuit dough (2 tubes)
• ▢ 1/4 cup sugar
• ▢ 1.5 tbsp unsweetened cocoa powder
• ▢ 1 cup crushed pretzels
• ▢ 1.5 cup milk chocolate chips
• ▢ 1/2 cup butter (melted)

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven to 350 degrees F (175 degrees C).
• Separate the biscuits and cut each one into quarters.
  16.3 oz refrigerated biscuit dough
• Place the sugar and cocoa in a large ziplock bag and shake to combine.
  1/4 cup sugar, 1.5 tbsp unsweetened cocoa powder
• Add the biscuit quarters into the ziplock bag, and shake to coat.
• Spray a bundt pan with nonstick baking spray.
• Add about 1/2 of the biscuit quarters to the bundt pan.
• Distribute about 1/2 of the pretzels and chocolate chips on top.
  1 cup crushed pretzels, 1.5 cup milk chocolate chips
• Pour half of the butter over the pretzels and chocolate chips.
  1/2 cup butter
• Add the remaining biscuit quarters.
• Distribute the remaining pretzels and chocolate chips on top.
• Pour the rest of the butter over the pretzels and chocolate chips.
  1/2 cup butter
• Bake for 30-35 minutes

Video

Nutrition

Calories: 437kcal | Carbohydrates: 52g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 636mg | Potassium: 126mg | Fiber: 1g | Sugar: 23g | Vitamin A: 345IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 2.4mg

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Tools used for this recipe:

• bundt pan
• ziplock bags
• measuring spoons and cups

Grocery products:

• milk chocolate chips
• cocoa powder
• pretzels

Interested in some other chocolate recipes?

Easy Chocolate Raspberry Fudge
Malted Chocolate Stout Cake
Best Homemade Chocolate Sauce
Double Chocolate Crunch Cookies
Chocolate Zucchini Cake

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Enjoy!