When you want dessert without a sink full of dishes, Dutch Oven Chocolate Hazelnut Monkey Bread is a solid camp pick: one pot, one spoon, and easy pack-in ingredients that don’t demand careful measuring at the picnic table. You can even toast the hazelnuts at home and stash them in a small jar so camp prep stays quick and tidy.
Once the lid goes on, the Dutch oven does the work while you tend the fire or finish cleanup. The dough puffs up soft and tender, the edges caramelize against the cast iron, and chocolate hazelnut spread melts into rich streaks that seep into every gap. A handful of toasted hazelnuts adds crunch and that warm, roasty flavor that plays well with cool night air.
Set yourself up for steady heat with a modest coal bed underneath and a slightly heavier layer on the lid to help the top set before the bottom gets too dark. When it’s done, bring the pot to the table, hand out napkins, and let everyone pull off pieces straight from the Dutch oven—no plates required.
Dutch Oven Chocolate Hazelnut Monkey Bread
Equipment
- 12-inch Dutch oven
- parchment paper
- Mixing bowl
- Spoon
Ingredients
- 2 cans refrigerated biscuit dough
- 1/2 cup chocolate hazelnut spread such as Nutella
- 1/3 cup chopped toasted hazelnuts
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Line Dutch oven with parchment paper.
- Cut biscuit dough into quarters. In a bowl, toss dough pieces with melted butter, sugar, and cinnamon.
- Layer half the dough pieces in the Dutch oven. Dollop half the chocolate hazelnut spread over the top and sprinkle with half the hazelnuts.
- Repeat with remaining dough, hazelnut spread, and nuts.
- Cover and bake over moderate campfire coals with some coals on the lid for 25–28 minutes, rotating Dutch oven every 10 minutes, until golden and puffed.
- Let cool 10 minutes before pulling apart and serving.