Hot Fudge-Marshmallow Monkey Bread

Ingredients:

•	1 tablespoon LAND O LAKES® Butter, softened
•	1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
•	1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
•	13 large marshmallows
•	1/2 cup LAND O LAKES® Unsalted or Salted Butter
•	1/2 cup Smucker's® Hot Fudge Ice Cream Topping
•	1 teaspoon vanilla
•	1 cup sugar
•	1 tablespoon Hershey’s® Special Dark® baking cocoa

Directions:

1	Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
2	In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
3	In medium bowl, stir sugar and cocoa until blended.
4	Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
5	Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.
TIP	Using fresh marshmallows is key to the success of this recipe.
	Bake-Off is a registered trademark of General Mills ©2010
	®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
	Hershey’s® Special Dark® is a registered trademark of The Hershey Company, Hershey, PA, 17033