S'mores Monkey Bread
- 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
Preparation time 15mins
Cooking time 60mins
Adapted from pillsbury.com
Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) 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 mixture; 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, 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.
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.