Sweet, sugary bread that pulls apart. Who doesn't love that? Add in some classic campfire ingredients and you've got a great dessert for any social gathering. Finger foods are always a great way to serve food at parties. No serving utensils needed, just grab and go. This "bread" brings together the sugar soaked biscuits of traditional monkey bread and the childhood favorite, s'mores. Delicious from the outside in, each bite will remind you of nights spent under the stars, heated by the fire and the one you love.
S'more Monkey Bread
Begin with refrigerated biscuits. Remove from package and separate biscuits. Sprinkle each biscuit with mini chocolate chips and push them into dough. Once all biscuits have mini chocolate chips in them, cut them into 1" bite sized pieces. Next you'll take your graham crackers, pulse them in a food processor till they are a fine crumb. Either dump the crumbs into a bowl with the biscuit pieces or roll each biscuit in the crumbs separately. The second option, although it takes more time, will ensure that the biscuit pieces don't stick together. Place biscuits in a bundt pan.
For the caramel syrup mixture, melt butter and brown sugar in a saucepan over medium heat till it's a thick, golden brown consistency. Pour over biscuit pieces. Bake in 350 degree oven for 30 minutes.
In the meantime, melt a bag of mini marshmallows and butter in a saucepan till smooth and creamy. Once the monkey bread is done, remove from bundt pan and pour marshmallow cream over top.
Let marshmallow cream cool down enough so that you won't burn your fingers, then dig in!
S'more Monkey Bread
Makes: 16 servings | Prep Time: 10 minutes | Cook TIme: 30 Minutes
Ingredients
3 packages refrigerated biscuits
2 cups mini chocolate chips
10 full sheets of graham crackers
1 stick butter
1 cup brown sugar
28 oz. bag mini marshmallows
2 tbs butter
1. Preheat oven to 350 degrees. Remove biscuits from package and separate. Sprinkle each biscuit with mini chocolate chips and push them into dough. Once all biscuits have mini chocolate chips in them, cut them into 1" bite sized pieces.
2. Next you'll take your graham crackers, pulse them in a food processor till they are a fine crumb. Either dump the crumbs into a bowl with the biscuit pieces or roll each biscuit in the crumbs separately. The second option, although it takes more time, will ensure that the biscuit pieces don't stick together. Place biscuits in a bundt pan.
3. Melt butter and brown sugar in a saucepan over medium heat till it's a thick, golden brown consistency. Pour over biscuit pieces. Bake for 30 minutes.
4. In the meantime, melt a bag of mini marshmallows and butter in a saucepan till smooth and creamy. Once the monkey bread is done, remove from bundt pan and pour marshmallow cream over top.
5. Let marshmallow cream cool down enough so that you won't burn your fingers, then dig in!
