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


Add to Grocery List

  • 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

How to Make Hot Fudge-Marshmallow Monkey Bread


  1. Heat 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.
  2. Carefully 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!!

Printable Recipe Card

About Hot Fudge-Marshmallow Monkey Bread

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

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