Hot Fudge-Marshmallow Monkey Bread

Pillsbury® refrigerated buttermilk biscuits are dunked in a melty mixture of marshmallows and hot fudge for a pull-apart treat that beats s'mores!

–

Save & Share

Servings 12

false

( 125 ) Ratings

125 Ratings

5 Stars 11%

4 Stars

3 Stars 15%

2 Stars 18%

1 Stars 14%

Member Reviews ( 19 )

4fda2d6f-1271-4aee-8f6c-dcade2423b39

Bake-Off® Contest 44, 2010

Bebe Williams

Huntsville, Alabama

ingredients 9
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

1: tablespoon LAND O LAKES® Butter, softened

1: can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

1: can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

13: large marshmallows

1/2: cup LAND O LAKES® Unsalted or Salted Butter

1/2: cup hot fudge ice cream topping

1: teaspoon McCormick® Pure Vanilla Extract

1: cup sugar

1: tablespoon Hershey’s® Special Dark® baking cocoa

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
2 In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
3 In medium bowl, stir sugar and cocoa until blended.
4 Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
5 Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.