Yesterday, Halloween, I went and picked up Coco from pre-school, where she was running around cackling like a witch. I immediately felt bone deep regret at my total lack of costume and general (abnormal FOR ME) lack of Halloween-ness. I am usually the queen of Halloween. This year I was really lame. I was going to pull my awesome old chicken costume out of the archives, but Rain and feathers don’t really mix.

Luckily Coco was patient while I went to the local neighborhood drugstore and raided the ransacked Halloween aisle. My costume was 5 dollars (everything was on sale!) 2.49 for the wig, 1.49 for the white/black face paint duo and 1.19 for the wet and wild eyeliner. I showed up at my husbands office like this. I made everyone super uncomfortable. There was a lot of refusal to make eye contact in general for the rest of the day. Mostly from Pete. Definitely from Mason.

But no one can accuse me of not getting in the spirit! Here is my Halloween in lame I phone pictures….

And now for the Chocolate Snickers Bar Monkey Bread. Totally obscene! But what a fun-and-delicious-and-butter-and-chocolate-dribbling-down-your-chin-way to eat left over Halloween candy?

For other Monkey Bread Recipes, check these out:
German Chocolate Monkey Bread
Cheese and Onion Monkey Bread

For other leftover Halloween Candy recipes, check these out:
Candy Bar Cupcakes
Twix Bar Cookies

To make this:

Preheat the oven to 350 degrees. Prepare an angel food cake pan with a removable bottom and set it on top of a rimmed sheet pan.

Cut each biscuit into quarters. In a medium bowl, combine the sugar and cocoa, mix well. Add the dough a few pieces a time and coat them well with the mixture.

Meanwhile melt the 1 cup of butter in a small sauce pan. Brush the inside of the pan lightly with the melted butter, then begin to add about 1/3 of the dough balls to the pan. On top of the dough balls, sprinkle a third of the snickers bars.

Repeat with remaining dough balls and snickers.

When everything is in the pan, return the melted butter to the stovetop and add the 1 cup of brown sugar. Cook on low until the sugar melts into the butter.

Pour the sugar and butter mixture evenly over the entire pan.

Bake the monkey bread in the oven for about 45 minutes, and then remove from the oven and let it sit for another 10-15, or until cool enough to handle. Turn out upside down onto a serving platter and pull apart to experience pure, buttery heaven!