Chocolate Raspberry Monkey Bread


A Note from Feedfeed

MaryAnn from TheBeachHouseKitchen made this decadent dessert using Driscoll's raspberries! The sweet and fresh flavor of the fruit cuts through the chocolate, making it a fun dessert or snack that everyone will love! 

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  • Recipe Card
Prep time 25mins
Cook time 40mins
Serves or Makes: 12

Recipe Card


  • For the Monkey Bread:
  • 2 16.3 oz cans Refrigerated Flaky Biscuits
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups granulated sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup raspberry jam
  • 2 cups Driscoll's raspberries (about two 6 oz. containers)
  • For the Chocolate Ganache:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream


  • Step 1

    For the monkey bread, preheat oven to 350 degrees. Generously spray a 12-cup bundt pan with nonstick cooking spray. Set aside.

  • Step 2

    Pour the melted butter into a small bowl. In another small bowl, combine the sugar, cocoa powder and cinnamon.

  • Step 3

    In a small saucepan, heat the raspberry jam until warm. Set aside.

  • Step 4

    Separate each tube of biscuits into 16 biscuits. Cut each biscuit into 4 pieces. You will have 64 pieces total. Dip each piece first in the melted butter and then in the sugar mixture. Add the biscuit pieces to the pan as you go. When you have added 32 pieces to the pan, top with 1 cup raspberries and drizzle with 1/4 cup of the jam. Continue with the remaining biscuits. If there is any butter and sugar mixture left add it to the top of the biscuits. Top with the remaining raspberries and drizzle with jam.

  • Step 5

    Bake for 35-40 minutes or until golden brown and no longer doughy in center. Let monkey bread cool in pan for 10 minutes. While monkey bread is cooling, make chocolate ganache.

  • Step 6

    After monkey bread has cooled, carefully invert onto serving plate. Pull apart to serve. Serve with chocolate ganache.

  • Step 7

    For the chocolate ganache, place the chopped chocolate into a bowl.

  • Step 8

    In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate and let sit for about 1 minute. Stir until smooth.

  • Step 9

    Drizzle ganache over warm monkey bread.