S'mores Monkey Bread (yeah, you read that right)
2 cans refrigerated butter biscuits
9 graham crackers, broken into crumbs
20 large marshmallows, melted
12 large marshmallows, chopped
3 bars of Hershey chocolate, melted
3 bars of Hershey chocolate, chopped
1 stick of butter, melted
Heat oven to 375 degrees. Spray bundt pan with cooking spray. Melt butter. Break the graham crackers into crumbs by putting them into a large plastic bag and running your rolling pin over them or crumble them in a food processor. Add butter to graham cracker crumbs and mix. Create a pocket in each biscuit by cutting them open down the middle, and fill with marshmallows and chocolate and then pinch to seal. Place the biscuit into the graham cracker crumbs and coat, then place into bundt pan, sealed side up. Bake 15-20 minutes until biscuits are done and brown. While the bundt cools, after taking it out of the oven, melt your chocolate and marshmallow and place into a plastic or piping bag after they cool slightly and pipe over bread. Serve with a smile.
2 cans refrigerated butter biscuits
9 graham crackers, broken into crumbs
20 large marshmallows, melted
12 large marshmallows, chopped
3 bars of Hershey chocolate, melted
3 bars of Hershey chocolate, chopped
1 stick of butter, melted
Heat oven to 375 degrees. Spray bundt pan with cooking spray. Melt butter. Break the graham crackers into crumbs by putting them into a large plastic bag and running your rolling pin over them or crumble them in a food processor. Add butter to graham cracker crumbs and mix. Create a pocket in each biscuit by cutting them open down the middle, and fill with marshmallows and chocolate and then pinch to seal. Place the biscuit into the graham cracker crumbs and coat, then place into bundt pan, sealed side up. Bake 15-20 minutes until biscuits are done and brown. While the bundt cools, after taking it out of the oven, melt your chocolate and marshmallow and place into a plastic or piping bag after they cool slightly and pipe over bread. Serve with a smile.
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