ActiveTime20 Mins
Total Time: 1 Hour
Yield: Serves 10

Girl Scout Cookies are only available for a few months, but you can make our Samoas Monkey Bread, which is essentially a giant Samoa, any time you want. This sharable bread is perfect for dessert, breakfast, or a particularly indulgent snack. Mixing caramel and butter creates the perfect gooey topping (and dipping sauce) for canned biscuit dough-based monkey bread. For the perfect bite, dab up coconut flakes as well as caramel and chocolate sauce.


  • 2(16.3-oz.) cans refrigerated large biscuits (such as Pillsbury Grands!)
  • 1 1/4 cups light brown sugar, divided
  • Cooking spray
  • 30caramel candies, divided
  • 1 cup toasted shredded coconut, divided
  • 1 cup milk chocolate chips, divided
  • 1/2 cup (4 oz.) unsalted butter
  • 2 tablespoons heavy cream

How to Make It

Step 1

Preheat oven to 350°F. Cut each biscuit into quarters, and place in a large bowl. Add 3/4 cup of the brown sugar, and toss to evenly coat.

Step 2

Lightly coat a Bundt pan with cooking spray. Place 1/3 of the biscuit pieces in bottom of prepared Bundt. Space 8 caramels evenly on biscuit pieces, and sprinkle evenly with 1/4 cup coconut and 1/4 cup chocolate chips. Top with another 1/3 of the biscuit pieces, 12 caramels, 1/2 cup coconut, 1/4 cup chocolate chips. Top with remaining biscuit pieces.

Step 3

Melt butter in a small saucepan over medium. Add remaining 1/2 cup brown sugar, and stir constantly while mixture comes to a boil. Remove from heat, and pour evenly over monkey bread. Bake in preheated oven until golden and cooked through, about 40 minutes.

Step 4

While monkey bread bakes, melt remaining 1/2 cup chocolate chips in a small bowl or measuring cup in microwave in 30 second intervals until smooth. Microwave cream and remaining 10 caramels in a separate small bowl or glass measuring cup in 30-second intervals until melted and smooth. 

Step 5

When monkey bread has finished cooking, remove from oven and let stand no more than 3 to 5 minutes. Carefully invert bread onto a serving plate. Drizzle top with melted chocolate and caramel mixture; sprinkle with remaining 1/4 cup coconut.

Source: Read Full Article