Hot Fudge-Marshmallow Monkey Bread

Pat Duran


Another wonderful recipe from Pillsbury.
I love all monkey bread recipes and this one takes the cake so to speak. lol

★★★★★ 2 votes
12 servings or more
25 Min
1 Hr 10 Min


1 Tbsp
16 oz
grands homestyle refrigerated buttermilk biscuits(8 ct.)
10 oz
grands homestyle refrigerated buttermilk biscuits(5 ct.)
13 large
1/2 c
1/2 c
hot fudge ice cream topping
1 tsp
vanilla extract
1 c
granulated sugar
1 Tbsp
hershey's special dark baking cocoa


1Heat oven to 350^. Grease 12 cup fluted tube cake pan with 1 Tablespoon butter. Cut all 13 biscuits into quarters; set aside.
In large microwaveable bowl, place marshmallows, 1/2 c. butter. hot fudge topping and vanilla. Microwave uncovered on High 1-2 minutes, stirring once,after 30 seconds, until melted. Using wire whisk, stir until smooth. In medium bowl. stir sugar and cocoa until blended.
2Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
Bake 30-40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan;immediatelyy scrape any remaining topping in pan onto bread. Pull apart warm bread to serve. I can never wait -I just dive in. Oh so good!!

About Hot Fudge-Marshmallow Monkey Bread

Course/Dish: Puddings, Chocolate, Biscuits
Main Ingredient: Bread
Regional Style: American