This decadent Chocolate Raspberry Monkey Bread is the ultimate easy dessert for all those beautiful, juicy summer raspberries!
This is a sponsored post on behalf of Driscoll’s in collaboration with TheFeedfeed. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Where has the summer gone my friends?
I can’t believe we’re already into August. Time flies, doesn’t it?
Raise your hand if you’ve been baking with all the gorgeous summer fruits.
I’ve got two hands up!
And today they’re FULL of juicy, red raspberries from my favorite, Driscoll’s.
Driscoll’s has always been at the top of my list for the finest berries…and for a few very good reasons.
Did you know Driscoll’s reviews thousands of raspberry seedlings annually, and only a handful will make the cut? They always keep things natural, and their raspberries are NEVER genetically modified.
Plus, red raspberries are low in calories and fat, high in fiber and vitamin C, cholesterol-free and they’re a heart-healthy food.
So when Driscoll’s asked me to share a recipe with you folks here at the BHK using their raspberries, I wanted it to be a showstopper!
But you know what? A showstopper doesn’t always have to be crazy difficult.
I know you’re still trying to enjoy the final weeks of summer, so I don’t want you spending all your time in the kitchen.
So today’s Chocolate Raspberry Monkey Bread is delicious, easy and PERFECT for late summer baking.
The biscuits are quartered, dipped in melted butter and then coated in a mixture of cocoa powder, sugar and cinnamon.
Then they’re layered in your bundt pan (that’s been generously sprayed with nonstick cooking spray…don’t forget!) with fresh raspberries and raspberry jam, then baked and served with chocolate ganache. Sounds irresistible, right?
A Few Cook’s Notes for Chocolate Raspberry Monkey Bread Recipe:
To make this recipe quick and easy, yet still totally delish, I used store-bought refrigerated flaky biscuits.
I warmed the raspberry jam before drizzling over the biscuits.
Don’t forget to spray your bundt pan generously with nonstick cooking spray so the monkey bread comes out easily. I like to use the nonstick cooking spray made with flour.
The chocolate ganache is totally optional, but incredibly easy to make and highly recommended!
This is one decadent dessert that’s worthy of that epic end of summer party, as an extra special after school snack for the kids this year, or for any upcoming holiday gathering! Go grab your Driscoll’s berries and get your bake on! Enjoy!
This decadent Chocolate Raspberry Monkey Bread is the ultimate easy dessert for all those beautiful, juicy summer raspberries!
- 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 tsp. ground cinnamon
- 1/2 cup raspberry jam
- 2 cups Driscoll's raspberries (about two 6 oz. containers)
- 4 oz. semi-sweet chocolate, chopped
- 1/2 cup heavy cream
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Preheat oven to 350 degrees. Generously spray a 12-cup bundt pan with nonstick cooking spray. Set aside.
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Pour the melted butter into a small bowl. In another small bowl, combine the sugar, cocoa powder and cinnamon.
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In a small saucepan, heat the raspberry jam until warm. Set aside,
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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.
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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.
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After monkey bread has cooled, carefully invert onto serving plate. Pull apart to serve. Serve with chocolate ganache.
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Place the chopped chocolate into a bowl.
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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.
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Drizzle ganache over warm monkey bread.
Christ, what an idea ! Store bought flaky biscuits ? I’m in, s long as I can create this beauty spending least possible time in the kitchen during extreme weather conditions ! Beautiful and thank you !
It’s so easy with the ready made flaky biscuits! And those juicy raspberries and jam go perfectly with the chocolate flavor. Hope you give it a go. Stay cool!
Raspberries are my absolute favorite fruit and I love that they are packed with fiber! This bread looks to die for. What a great idea Mary Ann!
I love them too Karen, especially when combined with chocolate. It disappeared fast! Perfect for some weekend baking!
Goodness me, Mare!!! This just looks incredible! I grew up eating monkey bread every Christmas morning, and don’t repeat this to my mother (LOL), but her monkey bread never looked THIS good!! Seriously, you have outdone yourself! Such a brilliant and delicious combination of flavors! I am literally drooling! Pinning! Cheers!
Lol! I bet her’s tasted just as delicious! This was a hit with friends who we shared it with. Thanks for pinning. Happy weekend!
YES! Where has summer gone? I’ve been eating (and baking with!) all the summer fruit I can get my hands on! This monkey bread looks incredible and I must try it soon :). Have a great weekend!
Hope you enjoy it Kelsie!
oh my goodness, I LOVE monkey bread! this looks incredible!!!! can’t wait to try the recipe!
Me too Alice! Hope you enjoy it!
Looks delicious!! Will try it this week:)
Thanks so much. Hope you enjoy it!
This looks so decadent Mary Ann!!! xoxo
Tom and some of our friends loved it! I’ve always love the chocolate raspberry combo!
This looks SO GOOD. I can’t wait to try this recipe!
Thanks Sarah! Enjoy!
Wow Mary Ann! This one looks rich and decadent! Love chocolate and raspberry together, and using the refrigerated biscuits is a definite time saver!
Me too Leanne! Yes, so much easier! Hope you give it a go!
This looks dangerously good Mary Ann!!
Thanks Matt!
Chocolate Raspberry is the best flavor combo in any dessert!
I think so too Kevin!
This looks phenomenal!! Can’t wait to try it!!
Thanks Rose! Bet Dan would love it!
I can’t think of a better combination. Chocolate Raspberry Money bread sounds divine. I will be making this recipe very soon. Thanks for sharing.
Hope you enjoy it Lisa!
Such a lovely way to bake with beautiful fruit! Such a great flavour combination :)
I’ve always enjoyed the chocolate raspberry combo Jennifer!
I want this for breakfast in the morning!
Go for it Leigh Ann!
This looks sooo good!! I love that glaze.
This was a hit here Natasha!
I have just been loving all the summer fruits! It’s been so much fun cooking with them. And now I have another one because this monkey bread sounds so easy and just amazing!!
Hope you enjoy it Danielle! You’ll love all those berries!
You know that this is a recipe made just for me! I’m into all things raspberry right now and this monkey bread is next on my baking list! This looks so amazing and totally decadent! Nicely done!!! :)
Yay! Hope you enjoy it Kathy!
Oh my gosh, Mary Ann! You’ve reminded me how looong it’s been since I’ve had Monkey Bread! Yes, my oven is still getting turned on… for baking and roasting too! lol… I adore raspberries and love how you’ve infused them in this over the top sweet treat! And with chocolate – my switch is flipped! Delicious work!
Thanks so much Traci! This was a hit with Tom and some of our friends! Happy weekend!
This is such a great treat to span the great gulf between summer and fall, love it Mary Ann!
We’ll all need some comforting treats once summer is over and school begins, right Sue?!
You read my mind Mary Ann. . .where exactly did the summer truly go? I feel like I barely got to enjoy it and it’s already time to start thinking about fall. Eeeeks! As for this monkey bread. It looks utterly decadent. It’s equally irresistible pre & post bake too.
Thanks so much Lynn! I’m savoring the next few weeks, because I know I’ll be complaining about the cold come winter!!
Decadent is right – Wow, Mary Ann – this looks seriously delicious. I love raspberries – well really any berry – but raspberries work so well in baked goods. And yes, the summer is flying by – but it’s been so darn hot – I’m really looking forward to fall.
I love fall, but love summer even more! Although this summer’s been a total scorcher. Those cool fall days will be surely welcome this year Geraldine!
Oh man – it’s been way too long since I’ve had a good monkey bread! And this is a great monkey bread!! Loving all the delicious berries!
This looks so decadent and indulgent, Mary Ann! I love the chocolate and raspberries together. :)
One of my favorite combos too Laura! Thanks!
It’s so true – I’m not ready to say goodbye to the summer just yet. I’m a huge fan of Driscoll’s as well and love the idea of mixing raspberries and chocolate into monkey bread. Yum!
It was a delicious twist that we all enjoyed Cindy! Thanks!
Driscoll ‘s raspberries grow nearby and they are so delicious. Serving them with your delicious monkey bread is a great idea.
yum this looks so very totally delicious! i adore raspberries too. cheers sherry
Thanks Sherry!