Wintertime makes me think of fireplaces. Fireplaces make me think of making smores. I got the idea for a Smores Monkey Bread when browsing through a Pillsbury email.
So this weekend, I set about making Smores Monkey Bread. I wanted to make a Monkey bread that was a little less sticky than a traditional monkey bread so I didn’t follow the Pillsbury recipe.
I didn’t have time to make the dough from scratch so I used Pillsbury dough. But rather than using the regular biscuit dough, I used the honey biscuit dough, which is sweeter.
This version of monkey bread is a little less sweet than traditional monkey bread, but that is what I was going for because I find the traditional version too sweet for me. I liked the melted marshmallows and chocolate pieces. I didn’t have graham crackers on hand, but next time I might try coating the dough balls in graham cracker crumbs first before baking to make this dessert taste even more like smores.
I love the look of this dish, especially the toasted marsmallows on top.
Smores Monkey Bread
2 cans Pillsbury Honey flavored biscuit dough
1/2 cup sugar
1 cup mini marshmallows
1 cup chocolate chips
1. Grease a 6 inch angel cake pan. Preheat oven to 350F.
2. Take one precut biscuit dough piece and divide into three pieces and roll into smooth balls. Dip in a small bowl with sugar to coat slightly. Place into pan and repeat with rest of dough. After you line the bottom of pan with dough balls, sprinkle some chocolate chips and marshmallows on top. Then place another layer of dough balls on top. Repeat with marshmallows and chocolate. Then place a third layer of dough balls on top. Sprinkle chocolate chips. Don't sprinkle marshmallows.
3. Bake for 25 minutes. Remove from oven and sprinkle remaining marshmallows. Bake for an additional 10 minutes.