HOT FUDGE-MARSHMALLOW MONKEY BREAD
A decadent twist on Monkey Bread - biscuits dipped in hot fudge and marshmallow then in sugar and cocoa and baked to perfection!
Provided by Deborah
Time 1h
Number Of Ingredients 9
Steps:
- 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.
HOT FUDGE-MARSHMALLOW MONKEY BREAD
Refrigerated Pillsbury™ Buttermilk Biscuits are dunked in a melty mixture of marshmallows and hot fudge for a pull-apart treat that beats s'mores!
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 410, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 32 g, TransFat 0 g
HOT COCOA MONKEY BREAD
What's better than monkey bread with a crispy chocolaty crust? One that also has pockets of gooey marshmallows running through it.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
- Cut the biscuits into quarters. Combine the hot cocoa mix and sugar in a large bowl and stir together.
- Working in batches, toss one-third of the biscuits in the melted butter, roll them in the hot cocoa mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the marshmallows and chocolate chips. Repeat to make 2 more layers of biscuits rolled in cocoa, the marshmallows and chocolate chips. Sprinkle the top with any leftover hot cocoa mixture and drizzle with any leftover butter.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
HOT CHOCOLATE MONKEY BREAD
Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
- Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
- Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 48.2 g, Cholesterol 2.8 mg, Fat 17.4 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 886.4 mg, Sugar 19.6 g
HOT FUDGE MARSHMALLOW MONKEY BREAD
Make and share this Hot Fudge Marshmallow Monkey Bread recipe from Food.com.
Provided by Pinay0618
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 409.8, Fat 18.5, SaturatedFat 9.2, Cholesterol 23, Sodium 773.6, Carbohydrate 57, Fiber 1.3, Sugar 29.8, Protein 5.2
MOM'S MARSHMALLOW FUDGE CAKE
This recipe was given to me by my mother. Be aware that this is only for those that have a BIG sweet tooth! Don't say I didn't warn ya! Also, I'm having to translate the recipe from french to english so, I apologize in advance if there should be any typos. Please read the recipe in it's entirety before attempting to make since the marshmallows in the cake section doesn't get baked and the white powdered sugar in the fudge section gets added after the mixture has cooled a little. I don't make this recipe often since my husand is a chocolate man and he won't eat anything else but chocolate desserts! The man doesn't know what he's missing out on!! *LOL* This is a very sweet buttery dessert.
Provided by LoveMy2Angels
Categories Candy
Time 55m
Yield 16 squares
Number Of Ingredients 12
Steps:
- CAKE INSTRUCTIONS.
- Preheat oven at 325°F Mix all ingredients together in bowl (for the exception of the marshmallows!) and pour in a 8-inchx8-inch cake pan and bake for 15 to 20 minutes (you can test your cake by sticking a toothpick in the middle and if it comes out clean, it's done!).
- Take your cake out of the oven and immediately cover your cake with a row of the mini marshmallows. This will make the marshmallows soften.
- FUDGE TOPPING INSTRUCTIONS.
- Cook on the stove top (butter, light brown sugar and milk) and boil on medium heat for five minutes. Take off the stove and cool in it's cooking pan for approximately 15 minutes. Add the powdered white sugar and mix well. Pour the mixture (should be liquidy) on top of the marshmallow cake and cool on the counter or refrigerator before eating! :-).
Nutrition Facts : Calories 272.2, Fat 9.3, SaturatedFat 5.8, Cholesterol 37.3, Sodium 96.3, Carbohydrate 47, Fiber 0.2, Sugar 41, Protein 1.7
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