S'mores Monkey Bread

• Baking & Spices

  • 1 1/4 cup Chocolate chip
  • 1/3 cup Granulated sugar

• Bread & Baked Goods

  • 1 (16 oz. tube Biscuits, refrigerated

• Snacks

  • 1/3 cup Graham cracker crumb
  • 2 Graham crackers

• Dairy

  • 6 tbsp Butter
  • 1/3 cup Heavy cream

• Desserts

  • 1 1/4 cup Marshmallow, Mini

Found on lemontreedwelling.com

Description

Ingredients

• *Ingredients listed are for a small (6 c.) bundt pan. Double ingredients for a large (12 c.) pan.
• 1 (16 oz.) tube refrigerated biscuits
• ⅓ c. granulated sugar
• ⅓ c. graham cracker crumbs
• 1 c. mini marshmallows
• ½ c. chocolate chips
• 2 graham crackers, broken into small pieces
• 6 Tbsp. melted butter
• For topping:
• ⅓ c. heavy cream
• ⅔ c. chocolate chips
• ¼ c. mini marshmallows
• 1 Tbsp. graham cracker crumbs

Directions

• Preheat oven to 350 degrees.
• Remove biscuits from package and cut into sixths.
• In a large Ziplock bag, combine ⅓ c. sugar and ⅓ c. graham cracker crumbs.
• Add biscuit pieces and shake to coat.
• To the same bag, add 1 c. mini marshmallows, ½ c. chocolate chips, and graham cracker pieces.
• Shake until ingredients are evenly distributed, then pour into a small (6 c.) greased bundt pan.
• Drizzle with melted butter.
• Bake at 350 degrees for 30 minutes or until top is golden brown.
• Cool in pan 10 minutes, then carefully loosen edges and invert onto a plate.
• Prepare chocolate ganache topping by heating ⅓ c. heavy cream until simmering; stir in chocolate chips and mix until smooth.
• Drizzle ganache over bread, then top with mini marshmallows and graham cracker crumbs.