• 1 Cup Driscoll’s Raspberry Jam or ½ cup purchased raspberry jam
  • 2 cans (16 ounces each) purchased flaky biscuits
  • 1 1/4 Cups sugar
  • 1/4 Cup cocoa powder
  • 1 Tsp. cinnamon
  • 1/2 Cup unsalted butter, melted
  • 2 Packages (6 ounces each) Driscoll's Raspberries, divided
  1. PREHEAT oven to 350°F.
  2. COAT a 12-cup Bundt pan generously with cooking spray.
  3. HEAT jam in a small saucepan just until warm. Do not over cook.
  4. SET ASIDE jam.
  5. SEPARATE each can of biscuits into 16 biscuits.
  6. CUT each biscuit into 4 pieces to make 64 pieces in total.
  7. SET ASIDE biscuit pieces.
  8. WHISK TOGETHER sugar, cocoa powder, and cinnamon in a shallow bowl.
  9. POUR melted butter into a shallow bowl.
  10. DIP one biscuit piece into butter and TURN to coat all sides.
  11. DIP buttered biscuit piece into sugar mixture and TURN to coat all sides.
  12. PLACE sugared biscuit piece into Bundt pan.
  13. REPEAT steps and PLACE biscuits evenly around inside of pan.
  14. CONTINUE until 32 sugared biscuit pieces are placed into pan.
  15. SPRINKLE 1 package raspberries evenly inside pan.
  16. DRIZZLE 1/4 cup jam evenly inside pan.
  17. DIP and PLACE remaining biscuits inside pan.
  18. POUR any remaining butter inside pan.
  19. SPRINKLE any remaining sugar mixture inside pan.
  20. SPRINKLE remaining package of raspberries evenly inside pan.
  21. DRIZZLE remaining jam inside pan.
  22. BAKE until golden brown, about 35-40 minutes.
  23. ALLOW monkey bread to cool in pan for 10 minutes.
  24. INVERT monkey bread onto serving plate.
  25. SERVE Chocolate Raspberry Monkey Bread warm.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g