Slow-Cooker Rocky Road Monkey Bread

By carol gorman

Our monkey bread recipes are some of our most popular dessert recipes. This Slow-Cooker Rocky Road Monkey Bread is sure to be another favourite. Made with refrigerated biscuits, bittersweet chocolate, nuts and marshmallows, this sweet treat is sure to become a new family favourite.

Ingredients

• 1 can (340 g) refrigerated country biscuits
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1 cup chopped almonds, divided
• 1/4 cup butter, melted
• 1-1/2 cups Jet-Puffed Miniature Marshmallows, divided
• 2 oz. (1/3 of 170-g pkg.) Baker's Bittersweet Chocolate

Details

Preparation time 15mins
Cooking time 135mins
Adapted from

Preparation

Step 1

Place 2 (30-inch-long) strips of parchment in crisscross pattern in 4-L round slow cooker, extending ends of strips over side of slow cooker. Cover bottom of slow cooker with additional sheet of parchment. Place 250-mL wide-mouth ovenproof glass jar in centre of cooker; spray with cooking spray.
Separate biscuits; cut each into quarters. Combine dry pudding mix and 1/2 cup nuts.
Dip half of the biscuit pieces, 1 at a time, in butter, then in pudding mixture, turning to evenly coat each biscuit piece with each ingredient; place around jar in prepared slow cooker. Sprinkle with 1/2 cup marshmallows and 1/4 cup of the remaining nuts. Coat remaining biscuit pieces with remaining butter and remaining pudding mixture as directed; add to slow cooker. Cover with lid.
Cook on HIGH 1 to 1-1/2 hours. Carefully lift insert from slow cooker and rotate 180° before returning to slow cooker. Reduce heat to LOW. Top with remaining marshmallows and nuts; cover with lid. Cook bread additional 30 min. or until done. (Internal temperature of bread should be 200°F.) Let bread stand (covered) in slow cooker 15 min. Carefully remove glass jar from cooker. Use parchment handles to transfer bread from slow cooker to wire rack; cool slightly.
Melt bittersweet chocolate as directed on package; drizzle over bread. Serve warm.