S’mores Monkey Bread

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Campfires and Chaos

Instead of gathering around the campfire this summer, we’re gathering around this S’mores Monkey Bread! Because trust me, it feeds a lot. I’ll admit it’s not often that I eat a s’more. Honestly, I think I like the aesthetics of it more than the actual thing. The idea of gathering around a fire on a summer night, sharing stories, and toasting s’mores sounds amazing to me. However, the s’mores experience usually ends up being messy and chaotic. Marshmallows are burning and the chocolate isn’t even melted. So while the experience is great, I wouldn’t say the same for the s’mores. In fact, I’ve come to like s’mores inspired desserts more than an actual s’more. With that being said, I feel like monkey bread is a dessert that has a similar community vibe to s’mores. It’s an interactive dessert where multiple people can help prepare it and eat it. So I created what might be my ultimate dessert of all time: a S’mores Monkey Bread.

Monkeying Around

This S’mores Monkey Bread is definitely a monstrosity of a dessert but in the best way. Be prepared to have friends and family over because you’re going to need help finishing it even though it tastes too good to share. Biscuit dough balls are coated in cinnamon sugar then layered in a bundt pan with marshmallows, chocolate chips, and graham cracker pieces. It’s topped with a final sprinkle of graham cracker pieces and perfectly toasted marshmallows. When I say I was shocked at how good this tasted, I mean it. Everything from the squishy biscuit dough to the toasted marshmallows on top was perfection. It has all of the components of a s’more with the same sticky chaos but actually tastes worth it. So if you want to learn how to make this beautiful mess, keep reading!

Shake it Up

Preheat the oven to 350°F. Open up all 3 cans of biscuits. I stuck with the classic and used Pillsbury Grands Southern Homestyle Buttermilk Biscuits. Separate the biscuits and cut each biscuit into quarters. Combine the granulated sugar, cinnamon, and kosher salt in a bowl. Add the biscuit pieces and cinnamon sugar into a large resealable plastic bag. Seal the bag closed and shake the biscuits around until well coated with the cinnamon sugar.

In a bundt pan, drop a third of the biscuits into the pan. Then sprinkle on a third of the chocolate chips, a third of the marshmallows, and a third of the crushed graham cracker pieces. Repeat this process 2 more times so that you have 3 layers.

Sticky Fingers

Melt the unsalted butter with the brown sugar in a saucepan over medium-high heat. Cook and stir for a few minutes until the two become one. Remove it from the heat and pour the mixture all over the biscuits. Bake it in the oven for about 45 minutes until the crust develops a deep brown color on top. Remove it from the oven, and allow it to cool for about 20 to 30 minutes before inverting it onto a plate. Trust me, this is worth the wait. The first time I made this recipe, I was impatient and released the monkey bread from the pan too soon and it all fell apart. So use all your restraint to let it sit in the pan until it’s set.

And of course, it wouldn’t be a S’mores Monkey Bread without some toasted marshmallows. Top the monkey bread with the remaining crushed graham crackers and marshmallows. Use a blowtorch to toast the marshmallows until golden brown. If you don’t have a blowtorch, don’t you worry! Turn on the broiler in your oven for a few minutes. When it’s hot, place the monkey bread onto a baking sheet and broil it for 2-3 minutes until the marshmallows are toasted. Now, it’s time to get you fingers messy, dig in, and enjoy!

Hurrah for S’mores

This is probably one of the most indulgent desserts I’ve created on here, which isn’t a bad thing! I think it’s good to let your inner child free and allow yourself to create and consume these fun, crazy recipes every now and then. The buttermilk biscuits absorb the syrup and caramelize in the oven as it bakes. Combined with the cinnamon sugar, it creates a delicious, sticky coating all around. I love that there’s also a variety of texture within this monkey bread. The edge pieces have more of a caramelized crust outside and then the inner pieces are so soft and fluffy. Then you also have the graham cracker pieces and chocolate chips distributed throughout.

If you make any of my dessert recipes this summer, I think this S’mores Monkey Bread would be the one to bring for your last hurrah of the summer. You really can’t go wrong with a combination of monkey bread and s’mores. It’ll be sure to have everyone’s jaw dropped and fingers reaching back in for more. Let me know if you try this recipe out, and I’ll talk to you in the next one!