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Bacon and Chocolate Monkey Bread

I first learned about monkey bread on a vacation at Club Med and have been a fan ever since. This version is super easy to make. It's a sweet and savory loaf that's perfect for dessert or breakfast! Surprisingly, the bacon and chocolate complement each other, and the maple adds an extra touch of flair.
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Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 8 people

Equipment

  • 1 Large Skillet For cooking bacon to crisp perfection
  • 1 Oval Baking Dish Approximately 11-inch, for baking the monkey bread
  • 1 Pastry Brush For evenly applying maple syrup to biscuit layers
  • 1 Large Mixing Bowl For assembling the biscuit stack and whisking the glaze
  • 1 Whisk For preparing the smooth glaze

Ingredients
  

Main

  • 8 slices bacon sliced into 1-inch pieces
  • Nonstick cooking spray for the pan
  • One 16.3-ounce can homestyle buttermilk biscuits such as Pillsbury Grands!
  • 1/4 cup maple syrup
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon unsalted butter melted
  • 1/3 cup powdered sugar
  • 1 tablespoon milk
  • 1/8 teaspoon maple extract

Instructions
 

  • Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes.
  • Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray.
  • Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices.
  • Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you're out of biscuit halves. (You won't use all the maple syrup; save 1 tablespoon for the drizzle.)
  • Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes.
  • Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more.

Notes

Achieving crispy bacon is crucial for texture contrast; render it well and drain excess fat. For the biscuits, ensure each half is pressed lightly to the next to create a stable stack that holds its form during baking. While the recipe suggests semi-sweet, a good quality dark chocolate (60-70% cacao) can balance the sweetness of the maple and powdered sugar, adding depth. Do not overbake the monkey bread; it should be golden brown on top and cooked through, but still tender. The glaze consistency is key: whisk thoroughly for a smooth, pourable texture. Drizzle the glaze while the bread is still warm to allow for some absorption.