Trick or Treat Monkey Bread

A perfect way to utilize all your leftover Halloween candy!

Directions:

  1. Combine 2 tablespoons butter, milk and water.  Heat to 155°.  Stir in yeast and ¼ cup sugar.  Reserve.
  2. Preheat oven to 175°.
  3. Using a stand mixer with a dough hook attachment, combine flour and salt and mix on lowest setting.
  4. Slowly add milk mixture.  Increase speed to medium and mix for 7 minutes.
  5. Place oil in a large glass bowl, use paper towel to grease the bottom and sides.
  6. Turn dough out onto a lightly floured surface and knead for 2 minutes.  Roll the dough into a ball and place in glass bowl.   Cover with plastic wrap.
  7. Place bowl in oven and turn off oven.  Let rise for 45 minutes.
  8. Meanwhile, unwrap mini candy bars and cut larger bars in half to a ½ or ¾-inch size. Reserve.
  9. Grease a Bundt pan with cooking spray.
  10. Combine remaining 1/4 cup sugar with brown sugar.  Reserve.
  11. Once dough has doubled in size.  Roll out onto a lightly floured surface to an 8x8-inch square.  Cut into 30 pieces.
  12. Preheat oven to 350°.  Place a candy bar in the middle of each piece of dough and roll into a ball.  Dip in remaining ½ cup melted butter.  Roll in sugar mixture and place in Bundt pan.
  13. Pour any remaining butter or sugar mixture on top and bake for 25 minutes, or until golden brown.
  14. Remove from oven and invert onto a platter.
  15. Let cool 5 minutes and serve.

Tip:  Spray dough hook with cooking spray for ease of use.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen