Sunday, March 14, 2010

Hot Fudge-Marshmallow Monkey Bread

Contest: 44th Pillsbury Bake Off Top 100 Finalist - Bebe Williams

So excited about this recipe! At first glance of the Top 100, I was immediately drawn to this one and thought, there is my vote for a million. I know that totally contradicts my very critical review of recipes that I called "unoriginal" in their use of the Pillsbury product . Seriously, it is Monkey Bread which is possibly one of the most popular Pillsbury recipes, so how original is a new Monkey Bread recipe? As someone that has tried to change the original Monkey Bread recipe, I can say it is hard to improve an already perfect dish. I spent about a month experimenting with Monkey Bread as I tried to create a banana monkey bread. It was all disaster. Every way I put fresh bananas into the recipe ended up turning the whole thing to mush. I forced my mushy banana monkey bread on everyone I know until I finally just gave up. I also had some problems with too much stuff in the pan, I have been waiting to share this "kitchen disaster" picture for a while.

It is almost artistic! I thought it was actually really pretty. :-)

As you can see, my Monkey Bread creations did not work out, but this Hot Fudge-Marshmallow Monkey Bread did turn out great! Looking at the picture on you would never guess that this recipe still creates the crunchy and gooey crust on each piece of bread just like the original. It must be the marshmallows that help create the caramel like coating. I really loved this recipe. The only thing that could hold this recipe back is that it is a classic recipe, but a classic so very improved! I would not be surprised if this is the million dollar recipe. Love it!

Hot Fudge-Marshmallow Monkey Bread by Bebe Williams

1tablespoon LAND O LAKES® Butter, softened
1can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
13large marshmallows
1/2cup LAND O LAKES® Unsalted or Salted Butter
1/2cup Smucker's® Hot Fudge Ice Cream Topping
1teaspoon vanilla
1cup sugar
1tablespoon Hershey’s® Special Dark® baking cocoa
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.

There was a pool of chocolate goodness that gathers under the whole thing. Perfect for dipping!

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