Chocolatey and crunchy, sweet and salty, Chocolate Pretzel Biscuit Monkey Bread is as fun to eat as it is delicious! A fun and easy treat, this recipe is perfect when your sweet tooth is acting up.
Sprinkle your chocolate monkey bread with confectioner's sugar for some extra sweetness and presentation. You can even drizzle with extra chocolate syrup to make this a truly delectable treat!
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🩵 About This Recipe
This 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!
If you can't get enough biscuits in your life, try my Jalapeno Cheddar Biscuits or these amazing Slow Cooker Chicken and Biscuits!
What readers are saying...
I LOVE this! Fast, easy, delicious and NO frosting mess!
- Sandra
🧂 Gather Your Ingredients
- biscuit dough - Pillsbury is a go-to in our house, but any brand of biscuit dough works (or you could make your own!).
- powdered sugar - be sure to use powdered or confectioner's sugar, not granulated sugar.
- cocoa powder - adds the deep chocolate flavor.
- pretzels - add a nice crunch and a salty flavor to pair perfectly with the chocolate.
- chocolate chips - I usually go for milk chocolate chips, but feel free to use your favorite kinds!
- butter - creates a soft, gooey texture that holds the biscuit pieces together.
🔪 Let's Make Biscuit Monkey Bread!
(Or click here to jump right to the recipe card with measurements!)
Prepare Coating
Combine cocoa powder and powdered sugar in a large sealable bag.
Cut Biscuits
Use kitchen shears to cut the biscuits into even pieces, then add to the bag with the cocoa and shake until coated.
Arrange
Add about ½ of the biscuit pieces to a prepared Bundt pan.
Add Middle Layer
Spread an even layer of crushed pretzels and chocolate chips.
Pour Butter
Melt butter and pour half over the pretzels and chocolate chips.
Assemble and Bake
Add the remaining biscuits, add the rest of the pretzels and chips, and pour the rest of the butter over top. Bake for 30 to 35 minutes.
💡 Expert Tips and Tricks
- Kitchen scissors or a nice sharp knife are best for cutting the biscuits. Each biscuit will be good for 4 smaller pieces.
- The dough will be easier to handle when it's right out of the fridge.
- Use a plastic bag and a rolling pin to crush the pretzels. For best results, don't crush them too fine.
- Press down each layer so everything adheres and bakes together in the oven instead of separating.
❔ FAQs
The name comes from the way you might pull it apart and eat it with your hands, just like a monkey might!
This usually happens when the outside cooks faster than the inside. Make sure your oven isn't too hot - a higher heat will make the outside appear fully baked even if the inside still needs time.
Thanks to the individual biscuit pieces, this dessert is already cut up for you and super easy to eat. It also has a slightly golden brown and crispy exterior with a fluffy and soft interior!
📝 Substitutions and Variations
- Milk chocolate chips can be swapped out for dark chocolate, semi sweet, or even white chocolate. A blend of any of these works well too!
- You can also use cinnamon chips or peanut butter chips for a different flavor.
- Make this a s'mores monkey bread by adding mini marshmallows between layers. Some graham cracker crumbs can also be added instead of (or alongside) the pretzels.
Kristin's Kitchen Tip
For consistent baking, be sure to cut the biscuits into nice evenly sized pieces!
🥡 Storage and Reheating
If you have leftovers of your chocolate chip monkey bread, wrap well with plastic or store in an airtight container. It will last for 2 days or so at room temperature, or it can be kept in the fridge for up to 5 days.
Reheat individual portions in the microwave, or pop the whole thing back in the oven at 300 degrees F to reheat.
Keep It Handy
Don't have time for this biscuit monkey bread recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Dust with extra powdered sugar and drizzle with chocolate sauce for a fun presentation and extra sweetness. You can also pair this chocolate monkey bread with ice cream for a super decadent dessert!
😋 More Easy Dessert Recipes You'll Love
- Pumpkin Cream Cheese Crescent Rolls - Another recipe that uses storebought dough and turns it into a gourmet masterpiece!
- Mocha Hazelnut Layer Cake - Chocolate lovers MUST try this amazing layer cake with coffee and hazelnut flavors.
- Cookie Dough Bars - These no-bake treats are perfect when you want a no-stress treat with no baking required.
- Bread Pudding - This homemade bread pudding from Fantabulosity is an old-fashioned classic!
- Skillet Monkey Bread - Try another version of this delicious dessert with this recipe from Syrup and Biscuits.
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Pretzel Chocolate Chip Monkey Bread
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📋 Recipe Card
Chocolate Pretzel Biscuit Monkey Bread
Ingredients
- 16 pieces refrigerated biscuit dough (2 tubes)
- ¼ cup powdered sugar
- 1.5 tablespoons cocoa powder
- 1 cup crushed pretzels
- 1.5 cup milk chocolate chips
- ½ cup butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the powdered sugar and cocoa in a large zip-top bag and shake to combine.¼ cup powdered sugar, 1.5 tablespoons cocoa powder
- Separate the biscuits and cut each one into quarters. Add the biscuit quarters into the zip-top bag, and shake to coat.16 pieces refrigerated biscuit dough
- Spray a bundt pan with nonstick baking spray. Add about ½ of the biscuit quarters to the bundt pan.
- Distribute about ½ 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.½ cup butter
- Distribute the rest of the biscuit pieces on top,, then the remaining pretzels and chocolate chips, then drizzle the rest of the butter on top. Press down gently with a spatula or spoon to compact all the ingredients.
- Bake for 30-35 minutes
Notes
Prep Tips:
- Use kitchen scissors to quickly cut the biscuits into quarters.
- Crush the pretzels in a zip-top bag with a rolling pin. For best results, don't crush them too finely.
- Make sure to press the layers down so the bread bakes evenly and holds together when inverted to remove from the pan.
Variation Suggestions:
- Swap the milk chocolate chips for dark chocolate or white chocolate for a different flavor twist.
- Add a handful of mini marshmallows between layers for a s'mores-inspired version.
Serving Suggestions:
- Serve warm and let everyone pull apart pieces at the table for a fun dessert.
- Pair with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
- Dust with extra powdered sugar before serving.
Storage Info for Leftovers:
- Store any leftovers tightly wrapped or in an airtight container at room temperature for up to 2 days.
- For longer storage, keep in the refrigerator for up to 5 days.
- To reheat, warm in the oven at 300°F for about 10 minutes or microwave individual portions for 15-20 seconds.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in July 2017, and was republished with tips, step by step photos, and a recipe change in October 2025.
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Happy cooking!
Katya says
OMG! I cannot stop staring! Currently jotting down some menu ideas in my planner and this one is a great addition. Thank you for sharing! 🙂
Hayden says
Hello! I'm from Liquor.com (www.pinterest.com/liquordotcom) and was requesting if we could be added as a contributor to your board (Cocktail Concoctions!)? We believe that we could be a great contributor and if you would want, we could add you to a board of ours! Thank you and hope to hear back soon. 🙂
Kristin King says
I sent an invitation to the board. I appreciate your interest! Thanks so much! 🙂
Dennis says
Hey Kristin, this monkey bread looks amazing. I will have to try it but I'm not sure if I'll get the presentation to look as good as your pictures. I'll see if the kids at our childcare franchise like it and turn it into a regular dessert item. Thanks for the awesome recipe with specific cook times!
Jerri says
I love monkey bread! This looks delicious! Thanks for linking up for Friday Favorites. I'm featuring you this week.
Beverly says
Wow, this looks so yummy. I hope you stop by Thursday Favorite Things tomorrow since you are being featured.
Hugs,
Bev
Miz Helen says
Your Chocolate Pretzel Monkey Bread will be a very special treat! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
Jenny from jennyisbaking.com says
Hi Kristin,
Wonderful pictures! I am all in for the sweet and salty combination, so this is for me.
However, as I live in Germany, what exactly is biscuit dough? Biscuit as in British cookie? I think I would have to make that from scratch. Would a sweet yeast dough be the best replacement?
Best, Jenny
PS: Thanks for also sharing at Fiesta Friday Link Party!
Kristin King says
Hi Jenny, in the U.S. we can buy prepared biscuit dough in the refrigerated section of the grocery store. Here is a link to the product I used so you can see what I mean: http://amzn.to/2u6TydM (affiliate link). Thanks for stopping by! 🙂
Helen at the Lazy Gastronome says
Thanks for sharing at the What's for Dinner Link up!
Sue from Sizzling Towards 60 & Beyond says
Wow this looks impressive! Thanks for sharing the recipe with us at #overthemoon and I hope you have a great week!
Kat (The Baking Explorer) says
Wow, I'm drooling! Your monkey bread looks so good!