Back Chocolate-Peanut Butter Monkey Bread

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With March 1st being National Peanut Butter Lover’s Day, there is no better time to showcase this amazing perfect peanut butter dessert recipe! Satisfy your sweet tooth with this recipe from Southern Living!

INGREDIENTS

• Baking spray with flour
• 3 (8-oz.) can refrigerated crescent dough sheets
• 36 miniature peanut butter cup candies, unwrapped (such as Reese’s) (from 1 [17.6-oz.] pkg.)
• 1/2 cup (4 oz.) unsalted butter
• 1/2 cup packed light brown sugar
• 2 oz. 60% cacao bittersweet chocolate bar, chopped (about 1/3 cup)
• 1/4 cup creamy peanut butter
• Pinch of table salt
• Chopped miniature peanut butter cup candies

INSTRUCTIONS

1. Preheat oven to 350°F. Generously coat a 10- to 12-cup fluted Bundt pan with baking spray, and set aside.
2. Unroll dough sheets on a clean work surface, and cut each sheet into 12 (about 3- x 2 1/2-inch) pieces (36 total pieces). Place 1 piece of candy, top side down, in the center of each dough piece. Fold dough over candy (do not stretch dough), and gently pinch edges to seal around candy. Evenly layer dough balls into the prepared pan, and set aside.
3. Heat butter and sugar in a small saucepan over medium-low; cook, stirring often, until butter is melted and sugar is dissolved, 2 to 3 minutes. Pour the hot butter mixture evenly over the dough balls in the prepared pan.
4. Bake in preheated oven until golden brown on top and bubbling 40 to 45 minutes. Cool in a pan on a wire rack for 5 minutes. Invert the pan onto a plate, and let cool slightly, about 10 minutes.
5. In a small microwavable bowl, microwave chocolate and peanut butter on MEDIUM (50% power), until smooth, 1 minute, 30 seconds to 2 minutes, stirring every 30 seconds. Stir in salt. Drizzle glaze over cooled monkey bread. Cool for 10 minutes; garnish with chopped peanut butter cups. Pull apart to serve.