A fun take on pull apart monkey bread, this s’mores monkey bread is a fun summer treat. With yummy graham cracker crumbs, marshmallows and gooey milk chocolate, it’s super easy to make.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
I LOVE monkey bread. It’s really easy and people really love it. The trick is to serve it warm, but not too hot.
It’s really hard to resist though and I couldn’t make myself wait long enough and
almost burned my fingers trying to pull off a chunk to eat it. ? So don’t do what I did. ?
LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE S’MORES MONKEY BREAD:
Sugar: You’re going to use a ton of sugar…brown and white, so just be aware of that. This cake is super sweet.
Refrigerated Biscuits: I used 2 (16 oz.) cans of large (Grands) refrigerated buttermilk biscuits. You could also use the Grands homestyle biscuits. Those are the really large biscuits, but if you don’t have access to that type, you could use about 4 (8 oz. cans) buttermilk biscuits (the smaller biscuits).
All the good s’mores stuff: You’ll also add in all the ingredients used in s’mores which are graham crackers, marshmallows and milk chocolate chips.
TIPS & FAQs FOR THE S’MORES MONKEY BREAD:
Make sure to grease it with shortening or spray it with Pam really, really well. If you don’t, it will stick.
It doesn’t really matter that they’re a specific size, you essentially just want them bite sized.
They’ll sort stick together if you don’t and make large chunks of dough.
The more marshmallows you add, the sweeter it will be. My suggestion is to go easy on them. You can always add more to the middle of your monkey bread once it’s done baking and turned out onto a cake plate.
You can also sprinkle the monkey bread with left over graham cracker crumbs.
SUPPLIES I USED TO MAKE THIS CAKE:
Ok let’s get to the recipe!
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
S’mores Monkey Bread
- 2 16 oz. cans Grands refrigerated buttermilk or homestyle biscuits (or use 4 (8 oz.) cans buttermilk biscuits)
- 1 cup granulated sugar
- 1 ½ cups mini marshmallows
- 1 ½ cups graham crackers, crumbled
- 1 11 oz. bag milk chocolate chips
- ¾ cup butter (1 ½ sticks)
- 1 cup brown sugar, packed
- Preheat the oven to 325 degrees.
- Grease a bundt pan very well with vegetable shortening or spray very well with Pam.
- Cut each individual biscuit into about six pieces. (If you're using the regular sized biscuits instead of the Grands, cut each biscuit into three pieces.)
- Add the granulated sugar to a large ziplock bag or add to a large bowl. Add in the biscuit pieces and shake the bag, or roll them around in the bowl to coat each biscuit piece.
- Add ⅓ of the biscuit pieces to the prepared bundt pan, then sprinkle ½ of the crumbled graham crackers, ½ of the marshmallows and a ¼ of the milk chocolate chips.
- Add the next ⅓ of the biscuit pieces and then add the last ½ of the crumbled graham crackers, marshmallows and another ¼ of the chocolate chips. (You’ll use the last half of the chocolate chips for the glaze.)
- Now add the last ⅓ of the biscuit pieces to the pan. Set the pan aside.
- In a saucepan, add the brown sugar and butter. Bring it to a boil, and let it simmer for about a minute and a half, then remove it from the heat. Stir it well with a whisk then slowly drizzle the mixture over the biscuit pieces that you added to the bundt pan.
- Bake in a preheated oven at 325 degrees for approximately 50 minutes. It’s helpful to lay some foil underneath it to catch and drips. When it’s done baking, the top should start getting golden brown and crispy.
- Remove the pan from the oven and place onto a rack to cool in the pan for about 10-15 minutes.
- While you're waiting for it to cool, microwave the last of the chocolate chips with about a teaspoon or two of vegetable oil or shortening until it's a drizzling consistency.
- After 10 minutes, put a large plate over the bundt pan, then using oven mitts, flip the pan over, so that the monkey bread is now on the plate.
- Drizzle with the melted chocolate. You can then sprinkle on some crushed graham crackers and add mini marshmallows to the middle.
- Serve this warm. You'll eat it by pulling off the desired amount with your fingers. It'll be ooey and gooey and wonderful.
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