S’more Monkey Bread

1. Preheat oven to 350ºF. Remove biscuits from package and separate. Sprinkle each biscuit with mini chocolate chips and push them into dough. Once all biscuits have mini chocolate chips in them, cut them into 1″ bite sized pieces.

2. Next you’ll take your graham crackers and pulse them in a food processor till they are a fine crumb. Either dump the crumbs into a bowl with the biscuit pieces or roll each biscuit in the crumbs separately. The second option, although it takes more time, will ensure that the biscuit pieces don’t stick together. Place biscuits in a Bundt pan.

3. Melt butter and brown sugar in a saucepan over medium heat till it’s a thick, golden brown consistency. Pour over biscuit pieces. Bake for 30 minutes.

4. In the meantime, for the glaze, melt mini marshmallows and butter in a saucepan till smooth and creamy. Once the monkey bread is done, remove from the Bundt pan and pour marshmallow cream over top.

5. Let marshmallow cream cool down enough so that you won’t burn your fingers, then dig in!