Hot Fudge Marshmallow Monkey Bread

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 tablespoon land o lakes butter, softened
• 1 (16 1/3 ounce) can pillsbury grands homestyle buttermilk biscuits
• 1 (10 1/4 ounce) can pillsbury grands homestyle buttermilk biscuits
• 13 large marshmallows
• 1/2 cup land o lakes butter
• 1/2 cup chocolate fudge topping
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 tablespoon hershey's special dark baking cocoa

Recipe

• 1 heat oven to 350°f grease 12-cup fluted tube cake pan with 1 tablespoon butter. cut all 13 biscuits into quarters; set aside.
• 2 in large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. microwave uncovered on high 1 to 2 minutes, stirring once, until melted. using wire whisk, stir until smooth.
• 3 in medium bowl, stir sugar and cocoa until blended.
• 4 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 in 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.
• 5 bake 30 to 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; immediately scrape any remaining topping in pan onto bread. pull apart warm bread to serve.