Marshmallow Monkey Business Recipes

MARSHMALLOW MONKEY BUSINESS

Steps:

• In a large saucepan, heat marshmallows and butter until melted. Remove from the heat. Stir in cereal and banana chips; mix well. Cool for 3 minutes., Transfer mixture to waxed paper; divide into 20 portions. With buttered hands, shape each portion around a wooden pop stick to resemble a small banana., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip ends of "bananas" in chocolate; allow excess to drip off. Sprinkle with peanuts and banana chips. Place on waxed paper; let stand until set. Store in an airtight container.

MARSHMALLOW FONDANT MONKEY

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece of the fondant (about 2 tablespoons) and set aside. Color the larger piece of fondant brown (7 or 8 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off a very small piece of the 1-ounce chunk and color with a tiny amount of black gel, working in additional confectioners' sugar if needed. Color the remaining 1-ounce piece tan (about 2 drops), working in additional confectioners' sugar if needed.
• For the monkey heads, ears and arms: Divide the brown fondant into 6 pieces. Divide each piece into a large piece (two-thirds) and a small piece (one-third). Roll the larger pieces into an oval-shaped head. Pinch a small piece off all the smaller pieces. Gather together and roll out to about 1/4-inch-thick with a greased rolling pin. Cut out 12 ears using the tip of a 1/2-inch plain pastry tip. Press a cavity in each ear using the back of a paint brush. Brush the tops of the heads with a little water and stick on the ears. Divide the remaining smaller pieces in 2 and roll into long arms.
• Set squares of parchment on overturned bath cups. Press sets of arms together to make a "v" shape. Drape sets of arms over the cups so the arms hang down. Press the heads on top of the point where the arms meet. Roll out the tan pieces of fondant to about 1/4-inch-thick using a greased rolling pin. Cut out 2 eyes from each piece with the tip of the 1/2- inch pastry tip. Cut out a nose from each with a pastry tip with a 3/4-inch-wide base. Pull the noses slightly to make oval. Brush the front of the faces with a little water. Stick the noses on and make nostrils with a wooden skewer. Use the curved base of a pastry tip to make a smiling mouth indentation. Attach the tan eyes above the nose. Roll the black fondant into tiny eyeballs and press in the eyes.
• Let the monkeys dry, uncovered, overnight.

S'MORES MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut each biscuit in half. Flatten a biscuit half slightly with your fingers and place a milk chocolate nugget in the center. Gather the edges of the biscuit dough around the chocolate and pinch to seal. 3. Gently roll between your hands to form a ball. Repeat with the remaining biscuit halves and chocolate.
• Add the graham cracker crumbs to a shallow bowl. Dip a biscuit ball in the melted butter to coat, then toss in the graham cracker crumbs until fully coated, shaking off any excess.
• Lightly grease a 12-inch cast iron skillet with a bit of the melted butter. Starting at the outer edge, arrange the biscuit balls seam-side down in the prepared skillet.
• Transfer the pan to the oven and bake for 20 minutes, or until the biscuits are puffed and golden brown.
• Scatter the chocolate chunks and marshmallows all over the monkey bread. Return to the oven for another 5 minutes, or until the marshmallows are golden.
• Let the monkey bread cool for 5 minutes before serving.
• Enjoy!

HOT FUDGE MARSHMALLOW MONKEY BREAD

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.