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 )

2e544c1a-85b8-4b1a-8995-50319e3bd180

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!

Nutrition Information

Review & Comments

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lroehrig

report Posted May. 12, 2013 9:29 PM

Use 2 cans of grands biscuits and 1 stick of butter. Keep everything else the same and it will be delicious!

lcbrady80

report Posted Mar. 6, 2013 10:57 AM

WHAT A MESS!!! Just as others said (wish I read first) do NOT use 4 cans. I questioned the 4 cans before I even cooked it but that is what the directions said!!! I had to stuff everything in the pan but I did it... I put it on a baking sheet to catch any over flow, which wasn't bad. My problem was it did NOT cook. I put it in for 35 minutes took it out and flipped it because the top was cooked... when I flipped it, it was a soupy mess... I had to spoon it all back into the pan and cooked it again for 20 more minutes... still NOT cooked. I didn't want to throw it all away, because my kids

spitalegirl

report Posted Feb. 25, 2013 11:13 AM

What a mess! and a waste of money. Do Not put 4 cans it is wasy too much will over flow all over the place can't wait to try to clean the dish. I think the stick and 1/2 of butter and marshmellow is too much too. way to sweet. Don't expect it to look like the picture it does not at all, just a hot mess

moorman6

report Posted Feb. 9, 2013 4:39 PM

Can you say 'DISASTER?' Made this for breakfast and it overflowed all over the oven, it was uncooked in areas and burnt in others. I was very surprised that this was a Pillsbury recipe.

SarahLeigh81

report Posted Jan. 8, 2013 6:51 AM

For everyone complaining that the recipe overflowed the pan, I give this piece of advice. When I make a Pillsbury monkey bread recipe, I don't use the Grands biscuits that come 8 to a can (16 oz can). I use the smaller biscuits that come 10 to a can (7.5 oz can). When I made this recipe, it baked up to the top of the pan, and not over. That said, holy cow, this is a fabulous recipe. I followed the tips and added some broken graham cracker pieces in the layers and melted chocolate chips with some butter and milk and drizzled over the plated monkey bread. Decadent!