Peanut Butter Blossom Monkey Bread


  • 2 cans (7.5 oz each) Pillsbury™ refrigerated buttermilk biscuits 
  • 25 milk chocolate candy drops or pieces, unwrapped
  • 20 teaspoons dough from 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookie dough (about half of the roll)
  • 1/4 cup butter
  • 1/2 cup sugar


1 _ Heat oven to 350°F. Lightly grease or spray 12-cup fluted tube cake pan.

2 _ Separate 2 cans (7.5 oz each) Pillsbury™ refrigerated buttermilk biscuits into total of 20 biscuits. Split each biscuit in half; press each to even layer. Top 20 of the biscuit halves with 1 milk chocolate candy drop or piece each, and the other 20 with a teaspoon dough from 1 roll (16.5 oz) Pillsbury™ peanut butter cookie dough. Bring sides of biscuits up and over filling, pinching dough at seams to enclose filling.

3 _ Melt 1/4 cup butter. Dip balls into melted butter, then roll in 1/2 cup sugar. Place balls, seam side up, in pan.

4 _ Bake about 30 minutes or until tops of biscuits are golden brown and dough is cooked through. Immediately turn pan upside down onto serving platter; tap pan to let any pieces fall that might have stuck.

5 _ Microwave 5 chocolate candy drops or pieces in small microwavable bowl uncovered on High in 20-second increments until melted and can be stirred smooth. Drizzle over monkey bread; serve warm.