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Hot fudge-Marshmallow Monkey Bread Recipe

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This recipe for Hot fudge-Marshmallow Monkey Bread is from Hale family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T butter, softened
16.3 oz can Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits)
10.2 oz Grands! Homestyle refrigerated buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 c unsalted butter
1/2 c hot fudge ice cream topping
1 t vanilla extract
1 c sugar
1 T Special Dark baking cocoa
Directions:
Directions:
Heat oven to 350 degrees. Grease 12 c bundt pan with 1 T butter. Cut all 13 biscuits into quarters; set aside.
In large microwavable bowl, place marshmallows, 1/2 c butter, hot fudge topping and vanilla. Microwave uncovered on high 1-2 min, 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; spooon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
Bake 30-40 min or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 min. 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.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 min; 1 hr

 

 

 

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