Smores Monkey Bread Recipes

S'MORES MONKEY BREAD

Steps:

• Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
• In large food-storage plastic bag, mix sugar and cracker crumbs. Separate each can of dough into 8 biscuits; cut each into quarters. Place 6 to 8 biscuit pieces in sugar-crumb mixture; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated.
• Layer biscuit pieces, chocolate chips and marshmallows in pan.
• In 1-quart saucepan, melt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits, chips and marshmallows in pan.
• Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

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!

S'MORES MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 375°. Line 12 muffin cups with foil liners., Using a sharp knife, cut each dinner roll into 4 pieces. In a shallow bowl, mix cracker crumbs and sugar. In a large microwave-safe bowl, microwave butter until melted. Dip 3 pieces of dough in butter, then roll in crumb mixture to coat; place in a prepared muffin cup. Repeat until all muffin cups are filled. Sprinkle tops with 3/4 cup chocolate chips and marshmallows., Toss remaining dough pieces with remaining butter, rewarming butter if necessary. Place 2 additional dough pieces in each cup; sprinkle with remaining chocolate chips., Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Mix icing ingredients; spoon over tops. Serve warm.

S'MORES MONKEY BREAD

Steps:

• Preheat oven to 350 degrees.
• Remove biscuits from package and cut into sixths.
• In a large Ziplock bag, combine 1/3 c. sugar and 1/3 c. graham cracker crumbs.
• Add biscuit pieces and shake to coat.
• To the same bag, add 1 c. mini marshmallows, 1/2 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 1/3 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.

S'MORES QUICK BREAD

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In food processor or blender, place 14 graham cracker squares. Cover; process, using quick on-and-off motions, until finely crushed.
• In medium bowl, mix graham cracker crumbs, flour, baking powder, baking soda and salt; set aside. In large bowl, beat oil and brown sugar with electric mixer on medium speed until combined, about 1 minute. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in milk and vanilla. Add graham cracker mixture; stir just until combined (batter will be thin). Pour into loaf pan.
• Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely.
• In small microwavable bowl, microwave whipping cream on High 1 minute 30 seconds. Add chocolate chips; let stand 2 minutes. Stir until smooth. Pour glaze over top of bread, allowing some to drip down sides.
• In another small bowl, stir about 1 tablespoon of the boiling water into marshmallow creme until smooth. If glaze is too thick, stir in remaining boiling water. Pour marshmallow glaze over chocolate glaze. Sprinkle with crushed graham cracker. Let glaze set before slicing.