S'mores Monkey Bread
- 1/2 C sugar
- 1/2 C crushed graham crackers or graham cracker crumbs
- 4 cans pillsbury grands flaky layers refrigerated biscuits
- 1 C milk chocolate chips
- 1/2 C miniature marshmallows
- 1 1/4 C marshmallow creme
- 3/4 C butter
- 1 t vanilla
Heat oven to 350. Spray 6-cup fluted tube cake pan or angel food cake pan with cooking spray.
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 mixtures; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated.
Layer biscuit pieces, chocolate chips and marshmallows in pan.
In 1 quart saucepan, milt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minutes. Pour over biscuits, chips and marshmallows in pan.
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.