S’mores Monkey Bread

Happy Monday everyone!  If you’re wearing your “Mondays aren’t happy” face, I’m going to fix that!  This week, little did you know, is S’mores Week!  A whole bunch of other bloggers (and I) are bringing you some totally killer s’mores themed recipes to give the sticky-marshmallow-melty-chcoolate-graham-cracker happy bite you crave!  So today, I’m going there – S’more Monkey Bread.  It can be done!  

I’ve never made Monkey Bread.  If you can believe that.  I watched my high school best friend’s mom make it a couple times, and I helped roll the dough balls in cinnamon sugar.  But attempted the beast by myself, never.  I really should make this stuff more often.  There’s a million and five flavor possibilities, and it’s super easy to whip up.

Lesson learned though, be sure to spray your pan with non-stick cooking spray.  Yes the “caramel” sauce is super buttery, but the top half of my monkey bread stuck to the pan.  I used a spatula to loosen it, and managed to get the bread to look mostly like it should.  But who cares really, because we ripped things thing apart and went to town!  Besides the marshmallow sauce will hide any flaw you think may be there.

Each dough ball is filled with chocolate, rolled in graham crackers crumbs, drowned in a sugar butter sauce.  Then you bake the goods until the sauce caramelizes, and the graham crackers meld into everything.

Each bite is filled with melted chocolate coated in creamy marshmallow sauce, and has graham crackers all over the place.  S’more nirvana kids.  Get some!  Check all the S’mores yumminess by following the #smoresweek hashtag.  We’ll see you with some more s’mores-ness on Wednesday and Friday, but for now scroll down to the bottom of this post to get all the other s’mores recipes being shared today!

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S'mores Monkey Bread

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6 to 8

Author Julie Espy {White Lights on Wednesday}

Ingredients

• 3 cans biscuits the smaller cheap biscuits
• 1/2 cup mini chocolate chips more if you have a little helper
• 4 sheets graham crackers crushed into fine crumbs
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 cup marshmallow fluff
• 2 tablespoons unsalted butter

Instructions

1. Preheat oven to 350 degrees F. Coat a bundt pan with non-stick cooking spray.
2. Remove the biscuits from their cans. Tear each biscuit into two pieces.
3. Flatten a biscuit piece into a circle. Place some chocolate chips in the center of the circle (about 1/2 teaspoon), Pinch the dough around the chocolate chips to seal them in the dough ball. Roll the dough ball in the graham cracker crumbs. Place the dough ball in prepared bundt pan. Repeat with all remaining dough. Save any leftover chocolate chips and graham cracker crumbs for garnish.
4. In a small saucepan, melt 1/2 cup butter over medium heat. Add sugar, vanilla, and salt. Cook until sugar dissolves and mixture beings to bubble. {I would start melting the butter while you make the dough balls.} After the butter mixture bubbles, pour it over the dough balls, evenly.
5. Bake for 30 minutes. The top will be crispy and the butter/sugar will caramelize. Let stand for at least 10 minutes.
6. In the same saucepan, melt together marshmallow fluff and 2 tablespoons butter. Stir until marshmallow is melted and mixture is smooth.
7. Turn out monkey break onto a serving plate. Drizzle marshmallow sauce over top of the monkey bread. Sprinkle chocolate chips and graham cracker crumbs over the top of the monkey bread as garnish.