Chocolate Monkey Bread

• Preheat your oven to 350°F (175°C) to ensure even baking.
• Open the cans of Pillsbury Grands Biscuits and separate them. Cut each biscuit into quarters to create pull-apart pieces.
• In a large mixing bowl, combine the granulated sugar and 2 tablespoons of cocoa powder. Mix well to evenly distribute the cocoa.
• Toss the quartered biscuit pieces in the sugar-cocoa mixture until fully coated for chocolaty goodness.
• In another bowl, whisk together the melted butter, brown sugar, and salt until well combined to make the sauce.
• In your Bundt pan, layer half of the coated biscuit pieces, half of the chocolate chips, and half of the butter-brown sugar mixture. Repeat layers with the remaining ingredients.
• Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Allow the monkey bread to cool in the pan for about 10 minutes. Carefully invert onto a serving plate to reveal the chocolatey goodness.