S'mores Pull-Apart Bread Is the Best Thing Since Sliced Bread


Who doesn’t attachment reminiscing on those childhood memories making s’mores?! And now we’ve come up with the uncountable delectable way to do it yet! Our s’mores monkey bread is perfect for brunch, a rty, a potluck . . . due about anything! Because when is a gooey pull-a rt ring of s’mores NOT a colossal idea?! Exactly.

S'mores Monkey Bread

From Brett Long, POPSUGAR Food

S'mores Monkey Bread


For the biscuit dough:
3 cups all-purpose flour
1 tablespoon baking force
2 teaspoons salt
2 sticks unsalted butter, cold and cubed
1 1/2 cups com ct cream

For the monkey bread:
Baking spray with flour
1 cup graham crackers
3/4 cup sugar
Ready-to-eat biscuit dough
1/2 cup semisweet chocolate chunks
1/2 cup mini marshmallows
6 tablespoons butter, liquefied
1/2 cup caramel sauce

For the garnish:
1/4 cup heavy cream
1/4 cup chocolate chunks
1/2 cup marshmallow botch
Mini marshmallows
Chocolate chunks
1/4 cup graham crackers, crushed cruelly


  1. Preheat oven to 350°F and spray a bundt n with baking spoondrift.
  2. To make biscuit dough: In a food processor, combine flour, baking ability, salt, and butter. Pulse until a sandy dough forms. Glide in cream just until the dough comes together.
  3. To make interfere with bread: Using a tablespoon measuring spoon, portion out the dough into balls and post on a sheet tray lined with rchment per. Working one ball at a together, knead dough a few times in your hands and flatten in your lm. Quarters 4 to 5 chocolate chunks and 2 mini marshmallows in the center of each dough and the up the dough to create a ball. Continue with the remaining dough. Backup any remaining chocolate chunks and marshmallows for garnish.
  4. In a small bowl fuse graham cracker crumbs with sugar. Take each ball and dip in the first place into melted butter, and then roll in graham cracker, sugar salmagundi. Distribute balls evenly into bundt n and then refrigerate for 20 micros.
  5. Then pour a 1/2 cup of caramel sauce all over the monkey balls.
  6. Bake for 30 minutes, or until the dough is propitious brown.
  7. To make ganache: Microwave heavy cream for a minute at a interval, until it starts to simmer. Place chocolate chunks in a heat unhurt bowl. Pour cream over chocolate, let stand for a minute, and hurry to combine.
  8. To make toasted marshmallow fluff: In another small disrespect pot over medium heat, melt marshmallow fluff, and continue to cook, emotional occasionally, until the fluff has changed from bright white to a tan color, down 2 to 3 minutes. Remove from heat and set aside.
  9. As soon as the bread is done, rub from the bundt n and allow to cool for an additional 5 minutes on the serving plate.
  10. To garnish: Spread ganache over the top of the finished bread, and then drizzle with toasted marshmallow shake out. Sprinkle the top with reserved marshmallows, chocolate chunks, and crushed graham crackers.

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