CHOCOLATE MARSHALLOW MONKEY BREAD

By carrot123

TOO DIE FOR

Ingredients

• Hot Fudge-Marshmallow Monkey Bread
• Pillsbury® refrigerated buttermilk biscuits are dunked in a melty mixture of marshmallows and hot fudge for a pull-apart treat that beats s'mores!
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• 25 time 25 min
• 1 10 1 hr 10 min
• 9 9
• 12 servings 12
• Ingredients

Preparation

Step 1

Hot Fudge-Marshmallow Monkey Bread



Pillsbury® refrigerated buttermilk biscuits are dunked in a melty mixture of marshmallows and hot fudge for a pull-apart treat that beats s'mores!



(126)

(18)









Save


Print


Email


Grocery
List















2K











More


prep time 25 min
total time 1 hr 10 min
ingredients 9
servings 12





Ingredients



1 tablespoon LAND O LAKES® Butter, softened 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits) 1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits) 13 large marshmallows 1/2 cup LAND O LAKES® Unsalted or Salted Butter 1/2 cup hot fudge ice cream topping 1 teaspoon McCormick® Pure Vanilla Extract 1 cup sugar 1 tablespoon Hershey’s® Special Dark® baking cocoa































































Steps







Step 1
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.

Step 2
In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.

Step 3
In medium bowl, stir sugar and cocoa until blended.

Step 4
Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.

Step 5
Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.















Using fresh marshmallows is key to the success of this recipe.