Hot Fudge-Marshmallow Monkey Bread

Prep 25 min
Total 1 hr 10 min
Ingredients 9
Servings 12

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

By Pillsbury Kitchens

Updated September 10, 2018

Bake-Off® Contest 44, 2010

Bebe Williams

Huntsville, Alabama

Make with

Pillsbury Biscuits

Ingredients

tablespoon butter, softened

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)

can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)

large marshmallows

1/2

cup unsalted or salted butter

1/2

cup hot fudge ice cream topping

teaspoon pure vanilla extract

cup sugar

tablespoon dark baking cocoa

Steps

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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.