Tuesday, December 6, 2011

S'Mores Monkey Bread

S'mores Monkey Bread


cup sugar
cup crushed graham crackers or graham cracker crumbs
cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
cup milk chocolate chips (6 oz)
cup miniature marshmallows
1 1/4
cups marshmallow creme
cup butter
teaspoon vanilla


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.
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

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