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Steps
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.
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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!
To make single servings of this recipe (as seen in the photo), place sugar-graham cracker coated biscuit pieces in small ramekins. Drizzle with marshmallow sauce. Bake at 350°F for 15 to 10 minutes or just until golden brown and bubbly. Cool before serving.
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No nutrition information available for this recipe
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