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S'mores Monkey Bread

Indulge in the ultimate dessert experience with my delightful S'mores Monkey Bread! This fun recipe transforms classic s'mores into a gooey, pull-apart treat made with fluffy biscuit dough, melted chocolate, and toasted marshmallows. Perfect for gatherings or cozy nights, follow my easy steps to impress your loved ones with this irresistible dessert. Click through for the full recipe and tips to make it a hit at every occasion!

Ingredients
  

3 cans refrigerated biscuit dough (16.3 oz each)

1 cup mini marshmallows

1 cup semi-sweet chocolate chips

1 cup graham cracker crumbs

¾ cup unsalted butter, melted

¾ cup packed brown sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Pinch of fine salt

Instructions
 

Preheat your oven to 350°F (175°C). Generously greasing a Bundt pan with cooking spray or softened butter ensures easy release of the monkey bread later.

    In a medium-sized mixing bowl, whisk together the melted butter, packed brown sugar, vanilla extract, ground cinnamon, and a pinch of fine salt. Mix until the ingredients are thoroughly combined, forming a sweet glaze that will coat the biscuit pieces.

      Carefully open the cans of refrigerated biscuit dough. On a clean cutting board, cut each biscuit into quarters using a sharp knife or pizza cutter for easier handling.

        In a large mixing bowl, combine the quartered biscuit pieces with the mini marshmallows, semi-sweet chocolate chips, and graham cracker crumbs.

          Drizzle the prepared melted butter mixture over the biscuit and toppings mixture. Use a spatula or wooden spoon to gently toss everything together until all the pieces are evenly coated in the buttery glaze.

            Pour half of the biscuit mixture into the greased Bundt pan, spreading it out with a spatula to ensure an even layer.

              Carefully layer the remaining half of the biscuit mixture on top in the Bundt pan, again spreading it out evenly.

                Place the Bundt pan in the preheated oven and bake for 25-30 minutes, or until the monkey bread is golden brown and a toothpick inserted into the center comes out clean.

                  Once baked, remove the Bundt pan from the oven and allow the monkey bread to cool in the pan for about 10 minutes. This step helps it set and makes for easier inversion.

                    After cooling, carefully invert the monkey bread onto a serving platter. Allow it to rest for a few moments before removing the Bundt pan to reveal the delicious, gooey center.

                      Serve warm, and enjoy pulling apart pieces to savor the melted marshmallows and chocolate within.

                        Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8-10

                          - Presentation Tips: For a delightful finishing touch, drizzle melted chocolate over the top and sprinkle extra graham cracker crumbs. Consider serving with additional mini marshmallows on the side for a fun, interactive dessert experience! Enjoy!