Tuesday Treats: Rocky Road Monkey Bread

No need to monkey around with this recipe. 😉 And that’s all I need to say about it.

Prep Time: 15 min.
Total Time: 2 hr. 45 min.
Servings: 12 servings

What You Need
1 can (16.3 oz.) refrigerated biscuits
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 cup chopped PLANTERS Almonds, divided
1/4 cup butter, melted
1-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 oz. BAKER’S Bittersweet Chocolate

Make It
Place 2 (30-inch-long) strips of parchment in crisscross pattern in 4-qt. round slow cooker, extending ends of strips over side of slow cooker. Cover bottom of slow cooker with additional sheet of parchment. Place 8-oz. wide-mouth ovenproof glass jar in center of cooker; spray with cooking spray.

Separate biscuits; cut each into quarters. Combine dry pudding mix and 1/2 cup nuts.

Dip half of the biscuit pieces, 1 at a time, in butter, then in pudding mixture, turning to evenly coat each biscuit piece with each ingredient; place around jar in prepared slow cooker. Sprinkle with 1/2 cup marshmallows and 1/4 cup of the remaining nuts. Coat remaining biscuit pieces with remaining butter and remaining pudding mixture as directed; add to slow cooker. Cover with lid.

Cook on HIGH 1-1/2 to 2 hours. Carefully lift insert from slow cooker and rotate 180° before returning to slow cooker. Reduce heat to LOW. Top with remaining marshmallows and nuts; cover with lid. Cook bread additional 30 min. or until done. (Internal temperature of bread should be 200°F). Let bread stand (covered) in slow cooker 15 min. Carefully remove glass jar from cooker. Use parchment handles to transfer bread from slow cooker to wire rack; cool slightly.

Melt bittersweet chocolate as directed on package; drizzle over bread. Serve warm.

Y’all know the drill to get all the nutritional details. Just CLICK HERE. I’ll give you three guesses who shared this recipe and the first two don’t count. Y’all won’t believe it, considering her ability to burn water, but a sorority sister showed her how to make this nibbly treat in college and it’s one of the few things our intrepid FBI agent can make. And yes, she teases Caleb, her FBI partner, that werewolves can’t eat chocolate, and he quickly corrects her with the growled reminder that he is not a dog. You can start Sade’s story with THAT OL’ BLACK MAGIC. Just click on the cover to go to the page with all the buy links because it’s available at most on-line stores. And for those of you who don’t know Sade? She’s Special Agent Sade Marquis–a human FBI agent with an X-Files mentality. It’s her job to deal with all the monsters–under the bed and in it. Just ask Sinjen. 😉 Go click. You know you want to read this book. 😀


About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of several award-winning series--Moonstruck, Nightriders MC, The Penumbra Papers, and Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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2 Responses to Tuesday Treats: Rocky Road Monkey Bread

  1. It looks pretty yummy, but it looks like it takes a lot of effort. Laziness trumps yumminess like 90% of the time for me. ;o)

    • Silver James says:

      😆 Yeah. I haven’t made this but it really doesn’t look all that hard. I may make it for a pot-luck Christmas party then I can let you know how much of a hassel it is. We have to count blood sugar levels around here so don’t bake sweets much. 😦

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