Hot Fudge-Marshmallow Monkey Bread

(125)
  18 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 9 ingredients
  • 12 servings

Ingredients

1
tablespoon 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 unsalted or salted butter
1/2
cup hot fudge ice cream topping
1
teaspoon pure vanilla extract
1
cup sugar
1
tablespoon dark baking cocoa

Directions

  1. 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. 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. 3 In medium bowl, stir sugar and cocoa until blended.
  4. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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