Monday, March 19, 2012

Hot Fudge Marshmallow Monkey Bread

This was the fun breakfast treat that I made for the daycare kids on my daughter's birthday... I usually don't go quite so sugary that early in the morning, but I thought that it was a special occasion! :) They LOVED it - I barely got a chance to have some for myself!

Hot Fudge Marshmallow Monkey Bread
(recipe found at

1 tablespoon butter, softened
1 can (16.3 ounces) buttermilk biscuits
1 can (10.2 ounces) buttermilk biscuits
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon baking cocoa

Heat oven to 350. Grease 12 cup fluted tube cake pan with 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 1-2 minutes, stirring once, until melted. Using wire whisk, stir until smooth. In medium bowl, stir sugar and cocoa until blended.

place 1/4 of the biscuit pieces into hot chocolate mixture, 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 30-40 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.

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