Preheat your oven to 350°F.
In a small bowl, mix the granulated sugar and cinnamon. Cut each biscuit into quarters and roll each piece in the cinnamon sugar mixture until fully coated. Set aside.
Melt the Challenge Unsalted Butter in a saucepan over medium heat. Add the brown sugar and whisk until the sugar is fully dissolved and the mixture is smooth. This step is key—if the sugar isn’t completely dissolved, it can result in a grainy texture when baked.
Pour about ¼ cup of the butter and brown sugar mixture into the bottom of a bundt pan. Sprinkle ⅓ of the chopped pecans over the mixture.
Add half of the coated biscuit pieces to the bundt pan. Sprinkle with the chocolate chips and remaining pecans.
Add the remaining biscuit pieces on top, then pour the butter mixture evenly over the dough.
Give the pan a gentle shake to help the butter mixture settle into all the nooks and crannies. Bake for 30–35 minutes, or until golden and bubbling.
Let the monkey bread cool in the pan for 10–15 minutes, then carefully invert onto a serving plate. Serve warm.
Enter your zip code to find Challenge products near you.
