S’MORES MONKEY BREAD
• 1 bag of semi-sweet chocolate morsels
• 1 bag mini jet-puffed marshmallows
• 1 box graham crackers
• 2 cans Pillsbury Grands biscuits
• 1 large ziplock bag
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 3 tbsp warm water
• 2 tbsp butter
• bundt cake
Preheat your oven to 350 degrees. While the oven is heating, grease your bundt cake pan (to remove cake easily once cooked). On the bottom of the bundt cake pan, evenly spread your semi-sweet chocolate morsels, jet-puffed marshmallows, and graham crackers (make sure the graham crackers are ground up). This will be the top of the cake, use as much as you would like.
Open your Grands biscuits and cut one biscuit into four equal pieces. Take one piece, press down with the palm of your hand to increase size, and put a few chocolate morsels and 1-2 mini marshmallows and fold to make a little ball. Place the ball in the pan. Continue this process with both cans of biscuits.
Once the pan is filled with the little dough balls, start to make your glaze. Combine the powdered sugar, cocoa powder, 2 tbsp butter (melted), and water. Mix thoroughly.
Pour the mixture evenly on top of the cake so it reaches the bottom of the pan. We want it to be completely covered. After all of the glaze is used, add another layer of chocolate, marshmallow, and ground graham cracker.
Cook in over for 30-40 minutes or until the dough is completely cooked through.