There is just ONE month left to school and then my kiddo is out for summer. And what says summer more than some S’mores?! This S’mores inspired monkey bread has all the delicious flavors of a S’more baked right in. that’s right this S'mores Monkey Bread has grahams, chocolate, AND marshmallow goodness all up in it.

One of the best parts, is that this monkey bread is quick and easy to make and it’s one of those things that both kids AND adults can enjoy. The dough here is tossed in a graham/sweetener mixture and then piled into a bundt pan with chocolate chips and mini marshmallows. Perfect for weekend breakfast or brunch!

There isn’t a whole lot here that you can do to lighten this monkey bread up. But I did swap in natural sweetener in place of the sugar. And if you wanted to, you could use a dark chocolate chip. But I went with semi-sweet since that’s what I happened to have open and needing to be used up. There’s also some reduced-fat grahams out there, but again, I was using what I had in my pantry today.

The end result is a totally delicious s’mores loaded monkey bread that' is sure ti impress and fill tummies with something a little sweet as we gear up for SUMMER!

S'mores Monkey Bread

Yield: 16

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 Hour

The perfect summer time breakfast or brunch is this easy to make S'mores Monkey Bread! Grahams, chocolate, and marshmallows baked right in.

Ingredients

2 (16 Oz.) Cans Refrigerated Biscuit Dough
2/3 C. Graham Cracker Crumbs
1/3 C. Natural Sweetener
2 C. Mini Marshmallows
1 C. Semi-Sweet Chocolate Chips
1/2 C. Butter

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
Cut each of the biscuits into 6 pieces.
Place the 2/3 C. grahams, and 1/3 C. sweetener into a gallon ziplock.
Toss the biscuit dough into the bag about half at a time and shake to cover the dough.
Transfer the graham coated dough to the bottom of the prepared bundt pan.
Sprinkle about 1 C. of the marshmallows and 1/2 C. chocolate chips over the biscuit dough.
Layer with the remaining biscuit pieces, 1 C. marshmallows and the last 1/2 C. chocolate chips.
Pour the 1/2 C. melted butter over the top and place in the oven to bake for about 45 minutes or until the top biscuit dough pieces are browned.
Once done, remove from the oven and allow to cool for 10 minutes before turning out onto a serving place.
Garnish with additional graham crumbs or mini marshmallows if desired.

Calories

275.03

Fat (grams)

11.03

Sat. Fat (grams)

5.88

Carbs (grams)

42.17

Fiber (grams)

1.69

Net carbs

40.48

Sugar (grams)

13.42

Protein (grams)

4.52

Sodium (milligrams)

553.66

Cholesterol (grams)

15.26

Nutritional Claims: Low Potassium • Kidney Friendly • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free •Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free