S’mores pull-apart bread
It will be all-hands-on-deck when this gooey, decadent, irresistible treat emerges from the oven. It has all the flavours of s’mores (and then some) plus, thanks to ready-made biscuit dough, it’s fast to put together.
- ⅓ cup granulated sugar
- ⅓ cup graham cracker crumbs (about 5 crackers’ worth)
- 2 tubes refrigerated biscuits (Pillsbury brand or similar; 340 g, 10 biscuits/tube)
- ½ cup (generous) chocolate chips
- 10 (approx.) giant marshmallows, sliced crosswise into thirds
- ½ cup butter, melted
- ¾ cup brown sugar (not packed)
- Preheat oven to 350˚F. Grease a 9"–10" Bundt pan or other fluted tube cake pan with oil or cooking spray.
- In a large food storage bag or container, combine sugar and graham cracker crumbs.
- Cut biscuits into quarters. Place about a dozen pieces in the bag with sugar and crumbs, and shake to coat on all sides. Remove to a plate and repeat with remaining pieces.
- Line the bottom of the prepared pan with about half the biscuit pieces. Sprinkle with half the chocolate chips and cover with a layer of marshmallow slices (approx. 9–10). Repeat with remaining biscuit pieces and chips, and top with another layer of marshmallow slices. Reserve remaining marshmallows.
- Stir brown sugar into melted butter until combined, then pour evenly over top of pan.
- Bake until golden, about 35 minutes. Remove to a rack, and cool in pan, about 5 minutes. Loosen the edges with a thin, heat-proof spatula or knife, then invert bread onto a heat-proof tray or platter. Top with a circle of remaining marshmallow slices, and put under broiler for no more than 30 seconds, watching the entire time, until they are just golden and beginning to melt. Let stand about 10 minutes before serving. Serve warm.
Former Cottage Life editor Ann Vanderhoof admits to not being able to keep her hands off the s’mores pull-apart bread when it came out of the oven.
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