Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

I was born and raised in south Arkansas.  Down there boys were involved in Boy Scouts and girls were involved in Camp Fire.  Camp Fire was definitely open to boys and Girl Scouts was available for the girls, but the girls stuck to Camp Fire and the boys stuck to Boy Scouts.  That’s just the way it was down there.  Being involved in Camp Fire I sold my fareshare of candy.  I sold so much one year I was actually crowned the Candy Queen!  I was a selling fool; Mint Meltaways, Caramel Swirls, Chocolate Covered Almonds (oh the chocolate covered almonds were my favorite…and still are), Chocolate Covered Raisens and Chocolate bars both plain and with almonds.  I still remember those days vividly, going door to door with boxes in hand selling my heart out.  Ohhh, the good ol’ days!

Okay, so where was I?  Oh, so it really wasn’t until I went off to college that I learned about Girl Scouts and the cookies they sold.  Oh, the cookies.  How I love some Thin Mints, Tagalongs and Somoas.  I have a weakness for them, to say the least.  Whenever cookie season rolls around and I see those brightly colored boxes my heart shutters with happiness!  I simply get giddy.  Not only does cookie season spark excitement in many, it also inspires many to get in the kitchen and make treats inspired by the goodness that comes from these treats.

The good thing about these creations is that most of them can be enjoyed well after cookie season has ended. Take this Samoa monkey bread, for example. A delicious combination of bread, chocolate, coconut and brown sugar that can be enjoyed for breakfast! I bet you never thought you could enjoy the taste of a cookie for breakfast, did you? Well, you can! 

This Samoa Monkey Bread is a clever spin on the delicious and ever-so-popular traditional monkey bread.  The traditional version is coated with a mixture of brown sugar, granulated sugar and cinnamon and after it’s baked the brown sugar caramelizes and forms a slight crispness around each piece of bread.  This version differs in the fact that it has a little chocolate treasure wrapped inside each, individual piece of dough and it doesn’t have brown sugar in the coating mixture.  This bread also has a hefty dose of coconut, and that’s a treasure in and of itself!  The addition of coconut also adds another level of texture to the dish.  While brown sugar is included in the recipe, it’s added to melted butter and then poured over the bread before being baked, this acts as a binding agent without giving it the crisp, caramelness we’re accustomed to in the traditional recipe. 

I love this monkey bread.  Do I even dare say, I think I may like it even more than the traditional recipe?  I think so!  This recipe is a winner.  It was a hit for breakfast Saturday morning, and even for dessert that evening.  Not only do I favor this recipe, but Spencer does, as well.  If that’s not enough to lead you to try this recipe, my sister-in-law and my brother (who is the monkey bread enthusiast) are overly fond of this bread too!  I had so much fun making this monkey bread, mostly due to the fact that I had the best (and cutest) little man helping me.

This recipe is simple, but is a little more time consuming that the traditional version due to the chocolate that is tucked in each piece of bread.  But I promise, it’s so worth the extra time.  I know this recipe will be a favorite in our home for years to come, and I hope it will find a special place at your table too! 

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

Ingredients:

For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey’s Baking Melts)
2 Cup miniature marshmallows
1 – 1 1/2 Cups sweetened, shredded coconut

For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract

For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream

Directions:

Preheat oven to 350.  Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.

For the monkey bread-

Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine. 

Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely.  Gently coat each dough ball in the cocoa mixture and place in prepared pan.  Repeat process until a single layer is formed.  Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough.  Place another layer of dough balls on top of the coconut, then top with more coconut. 

For the glaze-
Place the butter in a microwave safe bowl and melt.  Once the butter has melted add the brown sugar and coconut extract and stir to combine.  Carefully pour the butter mixture evenly over the dough mixture.

Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through.  *Start checking the bread at the 30 minute mark to ensure it doesn’t burn.

Remove the bread from the oven and allow to cool in the pan for at least 5 minutes.  Once the butter mixture has set, carefully invert onto a plate. 

*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.

For the ganache-
While the cake cools make the ganache.

Place the chocolate chips in a medium bowl and set aside.

Place heavy cream in a small saucepan and heat.  Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil.  Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes.  Once the mixture has had time to sit, whisk in small circles to form the ganache.  Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping.