S'mores Monkey Bread

This S’mores Monkey Bread adds chocolate, marshmallow, and graham cracker crumbs to refrigerated biscuits to create a tasty dessert. It’s so quick and easy!

Prep Time40

Cook Time21

Cooling Time25

Total Time1 26

Servings:

Calories: 453kcal

Author: Karin and Ken

Ingredients

2 cans country biscuits 20 biscuits total
⅓ cup chocolate chips
5 oz regular marshmallows divided (about half a bag)
⅓ cup graham cracker crumbs
3 tablespoons brown sugar packed
1½ cups salted butter melted, cooled, and divided
1 teaspoon vanilla extract
mini marshmallows and mini chocolate chips for decor optional

Instructions

Pop those marshmallows in the freezer for 20 minutes. You want them to be frozen solid. This will help to keep them from completely melting away in the oven.
Preheat your oven to 350°F. Spray your Bundt pan liberally with non-stick cooking spray.
Use a knife or dough cutter to cut each biscuit into 2 separate pieces.
Use a small rolling pin (or even the back of your hand) to roll out the biscuit half until the dough is about ⅛ inch thick.
Place a frozen marshmallow into the center of the dough. Place 4-5 chocolate chips on top of the marshmallow. Use your fingertips to gather the dough around the marshmallow and chocolate and make a little dough pouch. Pinch the seams together to keep the dough from moving. You’ll have some marshmallows left over, that’s okay, we are going to be using them later.
In a shallow bowl, whisk together the graham cracker crumbs with 3 tablespoons of brown sugar. Put ¾ cup of the melted butter into a separate bowl. Set aside the remainder for now.
Dip each little dough ball into the melted butter, coating all sides. Immediately place into the graham cracker bowl and roll until the outside of the dough is completely covered.
Scatter the balls evenly around your Bundt pan. Remove ¼ cup of the melted butter to a separate bowl and set aside for the moment. Pour the remaining ½ cup butter all over the dough in the pan.
Bake for 20 minutes. The top of the monkey bread will be a deep brown color.
Cool for 5 minutes in the pan, right side up. After the 5 minutes, flip the Bundt pan onto a serving platter and cool for another 20 minutes with the pan upside down.
While the monkey bread is cooling, we’ll make the marshmallow topping. Place the remaining marshmallows into a microwave-safe mixing bowl. Heat on high in the microwave for 1 minute. Remove and stir. If the marshmallows are not melted yet, continue microwaving in 20 second increments, stirring between each until fully melted and smooth. This should only take a minute or two.
Add the reserved ¼ cup of melted butter to the melted marshmallow and stir until smooth and combined.
Remove the Bundt pan from the monkey bread and drizzle the marshmallow topping over the top of the bread. Sprinkle with mini chocolate chips and mini marshmallows. Serve immediately, while it is still warm.

Video

Notes

Prep your monkey bread the night before. Assemble it all in the pan and store covered in the refrigerator. In the morning, pull it out and let it to sit at room temperature for about 20 minutes and then bake it according to the steps above.
I prefer to bake this in a bundt pan but you can also use two loaf pans.
Roll the biscuits out evenly and stuff each with the same amount of s'mores fillings so they will bake evenly in the oven.

Nutrition