Almond Joy Monkey Bread
With King’s Hawaiian Biscuits, Dark Brown Sugar, Ghirardelli Drizzle, Coconut Glaze & Toasted Coconut
Yield: 8-10
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Special Equipment: Bundt Pan
Ingredients
2 cans King’s Hawaiian Flaky Biscuits
½ cup dark brown sugar, packed
1 teaspoon cinnamon
½ cup unsalted butter, melted
¾ cup chopped Almond Joy candy bar about 6 fun-size bars
½ cup sweetened shredded coconut
¼ cup sliced or chopped almonds
¼ to ⅓ cup Ghirardelli chocolate syrup
1 tablespoon coconut cream or ⅛ teaspoon almond extract for richness
½ cup powdered sugar
1½ to 2 tablespoons coconut cream
Tiny pinch of salt
⅛ teaspoon almond extract for added depth
2 to 3 tablespoons toasted shredded coconut, for garnish
Directions
Preheat Oven:
Preheat oven to 350°F. Grease a standard Bundt pan generously with butter or nonstick spray.
Mix Cinnamon Sugar:
In a small bowl, mix the dark brown sugar and cinnamon. Add a tiny pinch of salt if desired to enhance flavor.
Cut and Coat Biscuits:
Cut each biscuit into 6–8 pieces. Toss biscuit pieces in the cinnamon sugar mixture until well coated.
Layer in the Pan:
As you add coated biscuit pieces to the pan, layer in the chopped Almond Joys, shredded coconut, and almonds (if using). Continue layering until all ingredients are used.
Add Butter:
Drizzle the melted butter evenly over the top of the layered biscuit mixture.
Bake:
Bake for 30–35 minutes or until the top is golden and the mixture is bubbly. Test for doneness by inserting a toothpick near the center.
Cool and Flip:
Allow the monkey bread to cool in the pan for 10–15 minutes, then invert onto a serving platter.
Chocolate Drizzle:
Warm the chocolate syrup slightly and stir in coconut cream or almond extract if using. Drizzle generously over the warm monkey bread.
Coconut Glaze:
In a small bowl, whisk together the powdered sugar, coconut cream, and a pinch of salt until smooth. Drizzle over the chocolate layer.
Garnish:
Finish by sprinkling toasted shredded coconut on top.
