Chocolate Chip Biscuit Bombs

Prep 20 min
Total 50 min
Ingredients 5
Servings 8

Chocolate lovers, these pull-apart biscuit bombs are for you! Made with just four ingredients, including Pillsbury™ refrigerated chocolate chip sweet biscuits with icing, the hardest part of this recipe is deciding whether to make it for breakfast or dessert (may we suggest both?). MORE+ LESS-

By Pillsbury Kitchens

Updated May 24, 2019

Make with

Pillsbury™ Sweet Biscuits With Icing

Ingredients

can (12.4 oz) Pillsbury™ refrigerated chocolate chip sweet biscuits with icing

1/2

cup milk chocolate chips

tablespoon butter, melted

teaspoon sugar

tablespoons milk chocolate chips

Steps

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1

Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray.
2

Separate dough into 8 biscuits. Split each biscuit in half to make 16 biscuit rounds. Press each biscuit into 3-inch round.
3

Place 1 rounded teaspoonful chocolate chips in center of each dough round. Wrap dough around chocolate chips, pressing edges to seal. Place seam side down in pan in single layer, spacing apart.
4

Brush tops of biscuits with melted butter; sprinkle with sugar. Bake 20 to 24 minutes or until biscuits are baked through and golden brown.
5

In small microwavable bowl, microwave icing uncovered on High 5 to 10 seconds or until thin enough to drizzle. In another small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 20 to 30 seconds or until melted and smooth. Drizzle icing and melted chocolate onto biscuits. Cool 5 minutes before serving.

Expert Tips

It's normal for some of the chocolate to ooze out of the biscuit bombs during baking.
These biscuit bombs are best served warm.
Line bottom of cake pan with cooking parchment paper for easier cleanup.