Hot Fudge-Marshmallow Monkey Bread
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
-
Servings
12 servings
-
Course
Breakfast
Hot Fudge-Marshmallow Monkey Bread
Report
A decadent twist on Monkey Bread - biscuits dipped in hot fudge and marshmallow then in sugar and cocoa and baked to perfection!
Share:
Ingredients
- 1 tablespoon 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 butter
- 1/2 cup Hot Fudge ice cream topping
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 tablespoon cocoa
Instructions
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
- 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.
- In medium bowl, stir sugar and cocoa until blended.
- 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.
- 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.
Notes
- source: Pillsbury
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
