All the goodness of the classic Peanut Butter Blossom Monkey Bread, wrapped up in a warm and delicious buscuit! My family loves this fun dessert recipe, but sometimes we even eat this for a special breakfast!
2Pillsbury™ refrigerated buttermilk biscuits, 7.5 oz cans each
25milk chocolate candy drops or pieces, unwrapped
20teaspoons Pillsbury™ refrigerated peanut butter cookie dough, 16.5 oz. dough from 1 roll (about half of the roll)
Heat oven to 350°F. Lightly grease or spray 12-cup fluted tube cake pan.
Separate 2 cans (7.5 oz each) Pillsbury™ refrigerated buttermilk biscuits into total of 20 biscuits. Split each biscuit in half; press each to even layer. Top 20 of the biscuit halves with 1 milk chocolate candy drop or piece each, and the other 20 with a teaspoon dough from 1 roll (16.5 oz) Pillsbury™ peanut butter cookie dough. Bring sides of biscuits up and over filling, pinching dough at seams to enclose filling.