Recipe Ingredients:

• 2 cups M&M’s Peanut Milk Chocolate Candies, divided
• 3/4 cup butter, melted
• 3/4 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 cans (12 oz each) refrigerated large biscuits
• 1/4 cup icing sugar
• 2 tsp milk (approx.)

Directions:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

1. Preheat oven to 350F. Grease large Bundt pan; set aside. Coarsely chop 1/4 cup M&M’s; set aside.
2. In bowl, whisk together butter, brown sugar, granulated sugar and cinnamon until well combined..
3. Separate dough into individual biscuits; cut each biscuit into quarters. Wrap each piece of dough around 2 M&M’s, pinching seam to enclose candy.
4. Dip balls in butter mixture, shaking off excess. Arrange in prepared pan; scatter remaining whole M&M’s among balls.
5. Bake for 30 to 35 minutes or until golden brown. Let cool in pan for 10 minutes. Turn out onto serving platter.
6. Whisk icing sugar with enough milk until thickened but still until pourable; drizzle over top. Sprinkle with chopped M&M’s. Serve warm.

Tip:

• Make-ahead: Bake and turn out monkey bread up to 6 hours in advance. Warm in 300F oven for 10 minutes before drizzling with glaze and sprinkling with chopped M&M’s.
• Just as delicious made with M&M’s Milk Chocolate Candies.
  
  

Nutrition Facts

Per 1/24 recipe

• Calories 230
• Fat 10g
• Saturated Fat 5g
• Cholesterol 15mg
• Sodium 310mg
• Carbohydrate 32g
• Fiber 1g
• Sugars 19g
• Protein 3g