2 (16 oz.) packages refrigerated biscuits
Mini Reese's peanut butter cups
3/4 c. butter (melted)
3/4 c. brown sugar
2 c. powdered sugar
1/2 c. creamy peanut butter (melted)
1/4 - 1/2 c. milk
10-15 mini Reese's peanut butter cups, chopped (for garnish)
Generously spray a 10-inch bundt pan with non-stick spray.Wrap Reese's cup into a biscuit half like a dumpling. Pinch the seams to make sure that the Reese's cup is covered by the biscuit dough. Arrange the dough balls in the prepared pan.
In a medium bowl, whisk together the butter and brown sugar.Drizzle it evenly over the dough balls.Bake at 325 degrees for 40-50 minutes, or until the edges are golden brown. Remove from heat, and cool in pan for 10 minutes. Run a small rubber spatula along the edges to loosen the bread. Invert onto a serving platter.
Prepare peanut butter glaze.In a medium bowl, whisk together powdered sugar, melted peanut butter, and ¼ c. milk until smooth, adding additional milk as needed.Drizzle evenly over monkey bread.Sprinkle with chopped Reese's cups.
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