Wrap the dough of 1 buttermilk biscuit around 1 chocolate candy so that the candy is completely covered, pinching the seam closed. Place the biscuit-wrapped candy in the bottom of the crock pot, starting at the middle and working your ways toward the sides. Continue to wrap candy and place it in the crock pot, leaving about a 1/2 inch space between each. Once you've covered the bottom of the crock pot, sprinkle about 1/2 of the cinnamon sugar mixture on top of the bread. Repeat these steps with a second layer of biscuit wrapped candies. When all dough and candy have been used, sprinkle the remaining cinnamon sugar mix on top.
Cover crock pot and cook on LOW for 1 1/2 hours.
Once cooked, remove lid and let cool slightly. Use the edges of the parchment paper to lift the monkey bread out of the crock pot and transfer it to a wire cooling rack. Allow to cool for at least 10-15 minutes.
When ready to serve, trim away any excess parchment paper around the edge. Place monkey bread in a shallow bread or plate, then drizzle with chocolate and caramel sauces. Caution: middle of monkey bread may still be very hot. For best results, begin by pulling from the outsides first.
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