S'mores Monkey Bread

Blogger Brooke McLay from Cheeky Kitchen pairs a campfire treat with a traditional recipe to make this S’mores Monkey Bread. S’Mores taste even better when served with caramel-kissed Monkey Bread!

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Servings 8

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( 21 ) Ratings

21 Ratings

5 Stars

4 Stars 13%

3 Stars 13%

2 Stars 35%

1 Stars

Member Reviews ( 18 )

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ingredients 8
Prep Time 15 min
Total Time 60 min

Ingredients

1/2: cup sugar

1/2: cup crushed graham crackers or graham cracker crumbs

4: cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1: cup milk chocolate chips (6 oz)

1/2: cup miniature marshmallows

1 1/4: cups marshmallow creme

3/4: cup butter

1: teaspoon vanilla

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Directions

1 Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2 In large food-storage plastic bag, mix sugar and cracker crumbs. Separate each can of dough into 8 biscuits; cut each into quarters. Place 6 to 8 biscuit pieces in sugar-crumb mixture; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated.
3 Layer biscuit pieces, chocolate chips and marshmallows in pan.
4 In 1-quart saucepan, melt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits, chips and marshmallows in pan.
5 Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

EXPERT TIPS

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Expert Tips

Get Chunky—To boost the graham cracker flavor of this recipe, layer 1/2 cup coarsely crushed graham crackers between your biscuits as well!

Finishing Touches—Melt 1/2 cup milk chocolate chips, then drizzle them over the finished cake for a truly delectable dessert that everyone will want "s'more" of!