Chocolate Cream Cheese Stuffed Monkey Bread

0 Preheat oven to 350˚F
1 Spray the inside of a bundt pan with nonstick cooking spray or bake release spray. Set aside.
2 Cut biscuits in half and set aside.
3 Cut the cream cheese into 32 equal pieces.
4 Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each.
5 Fold the biscuit dough around the cream cheese and chocolate to enclose completely.
6 Form into a ball.
7 Add the sugar to a large bowl.
8 Roll the dough balls in the sugar.
9 Add the brown sugar and butter to a microwave safe bowl.
10 Microwave on high for 60 seconds - stopping halfway to stir.
11 Remove from microwave and stir until it reaches a caramel consistency.
12 Add 1 teaspoon of vanilla.
13 In the prepared bundt pan, sprinkle half of the pecans, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining pecans, dough, and glaze.
14 Bake for 35 to 40 minutes. 
15 Remove from oven and turn upside down onto a plate to cool for 10 minutes without removing the bundt pan.
16 Remove the bundt pan and serve warm. Sprinkle with powdered sugar if desired.