This week the kids head back to school. So does Mr. Plain. (Oh, Mr Plain is a teacher, just in case it was never mentioned around here). It is going to be so quiet around here. Just me & my youngest. It's strange..I am looking forward to it & dreading it all at the same time. The first time that I won't have to fight somebody to use the computer though, the whole dreading part will probably fade pretty quickly.
With the new season upon us, I decided to try and eat better. Maybe even lose some weight!? So, last week, while trying to jam as much sweets into my diet as possible before my mental start date, I made this monkey bread.
Yep, seriously. Now, it's gone, so, I don't have to worry about sneaking anything. The tough part is always making something for the rest of the family ( and, of course, you guys) and not completely going crazy. Fingers crossed!
These are quite delicious and you will go a little crazy when you start to eat them..a bit like a monkey.
S'mores Monkey Bread
Prep Time: 00:20
Cook Time: 00:30
Ingredients (Serves: 8)
- 2 cans, flaky layer refrigerator biscuits
- 1/2 cup brown sugar
- 1/2 cup graham cracker crumbs
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1-1/4 cup marshmallow creme
- 1/2 cup (1 stick) butter
- 1 tsp vanilla
Preheat oven to 350 degrees. Grease a bundt pan well.
Separate biscuits into eight separate biscuits. Cut each into 4 pieces.
In a plastic storage bag, add graham cracker crumbs and sugar.
Place 4-5 biscuits into bag at a time and shake well. Continue until all pieces are coated.
Layer biscuits, mini marshmallow and chocolate chips in pan.FOR GLAZE
In a saucepan, melt marshmallow creme and butter.Let it come to a boil, then stir for about a minute. Pour over biscuits in pan.
Bake 30 minutes or until brown.
Let stand for 10 minutes before removing from pan.Turn over onto a pan to serve.
Powered by Recipage