CHIPS AHOY! Monkey Bread

Layer nuts in this chocolate chip monkey bread for an extra special breakfast treat. There is enough to pull apart to feed a brunch crowd!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

16 CHIPS AHOY! Cookies, divided
½ cup packed brown sugar
6 Tbsp. butter, melted
5 Tbsp. granulated sugar
½ tsp. ground cinnamon
2 cans (16.3 oz. each) refrigerated big buttermilk biscuits
¾ cup powdered sugar
1 Tbsp. water

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325°F. Spray 9-1/2-inch fluted tube pan with cooking spray.

Break 12 cookies into coarse pieces; set aside. Mix brown sugar and butter until blended.

Combine granulated sugar and cinnamon in large resealable plastic bag. Separate each can of biscuits into 8 biscuits; cut each biscuit into 4 equal pieces.

Add biscuit pieces, a few at a time, to granulated sugar mixture; close bag, then gently shake bag to evenly coat biscuit pieces with sugar mixture.

Place cookie pieces and biscuit pieces in alternate layers in prepared pan.

Cut remaining cookies in half. Tuck, cut sides down, into top biscuit layer around outside edge of pan. Drizzle evenly with butter mixture.

Bake 40 to 45 min. or until golden brown. Cool 10 min. Loosen dessert from sides of pan with knife. Invert dessert onto wire rack; gently remove pan. Cool slightly.

Mix powdered sugar and water until blended. Spread over dessert. Serve warm.