Do you know what doesn’t help you loose the baby weight?!
But it’s been worth it. How can it not be?!?!
Graham Cracker… check!
And I really needed to step my game up this year as it is the 5th (!!!) year that Amanda and I have done S’mores week together. Holy cow!!
The funniest part of this whole thing is that I used to hate S’mores and now I love them. I just never liked the traditional S’more that much since the graham cracker was so crunchy and the chocolate never melted much so it was just blah. The real star of the trio was the marshmallow, but now that I have mastered my S’more making techniques and have been having a blast making all these different variations.
Now that we have been doing this for 5 years, we have each made 25 S’mores recipes. Plus, some extras that are just in our S’mores Addiction Ebook, that we created last year. Clearly, we love s’mores. Maybe that should be our next matching tattoo that we get together? ha!
This S’mores Monkey Bread doesn’t disappoint!
I made this monkey bread and had to get it out of my house ASAP for fear of eating way, way too much of it. The flavor and texture was great from the S’mores mix in’s that are combined throughout the monkey bread. But then it gets even better from the toppings. That quick fudgy sauce is the real deal finisher for this bread.
Don’t say I didn’t warn you!
S’mores Monkey Bread
Makes 12 servings
For the monkey bread
- 2 biscuit cans (1 lb each)
- 1/2 Cup sugar
- 1/2 Cup brown sugar
- 1 Tablespoon cinnamon
- 6 graham crackers broken into small pieces
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 1/2 Cup marshmallow bits
- 12 Tablespoons unsalted butter, melted
For the topping
- 1/2 Cup chocolate chips
- 1/4 Cup heavy cream
- Preheat oven to 350F degrees. Grease a 12-cup bundt pan.
- Cut each biscuit into 8 pieces. (I suggest using kitchen shears)
- Combine the sugar, brown sugar, cinnamon, graham cracker pieces, chocolate chips, and marshmallows to a very large bowl.
- Add the biscuit pieces in batches and mix to coat.
- Pour the coated biscuit pieces into the bundt pan with the s’more mixture. As you do this you want to make sure the graham cracker pieces, chocolate chips, and marshmallows are evenly distributed throughout the bundt pan.
- Pour the melted butter evenly over the monkey bread mixture.
- Bake for 40-45 minutes, until the top is golden brown. Rotate in the oven half way through.
- Just prior to the monkey bread being done baking, make the sauce by combining the chocolate chips and heavy cream. Heat over low heat, stirring as it melts. (You can even do this in the microwave by heating for 15 second intervals at 50% heat, stirring until smooth).
- When the monkey bread is done, immediately flip it out onto your serving dish.
- Top with the chocolate sauce, graham cracker crumbs, and mini marshmallows.
Check out Amanda’s awesome S’mores Frozen Yogurt!
It will be your new favorite summer treat! It starts with regular vanilla yogurt and turns into the most delicious S’mores Froyo with a fudge swirl, graham crackers, and mini marshmallows.