MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Turtle Monkey Bread (Crockpot)
| Turtle Monkey Bread (Crockpot) | Print |
Recipe By: Alice Morrow
Turtle Monkey Bread (Crockpot)
Ingredients
- ⅔ c. packed light brown sugar
- ½ c. butter
- ¼ c. sugar
- 1 (16.3-oz.) can Pillsbury Grands Homestyle refrigerated buttermilk biscuits
- ¾ c. pecan halves
- 2 T. whipping cream
- ⅓ c. milk chocolate chips
Instructions
- Spray 5 qt. crock pot/slow cooker with PAM.
- In 2 c. microwavable measuring cup, mix brown sugar and butter. Microwave on HIGH 1-2 minutes, stirring every 30 seconds, until mixture is boiling and smooth.
- In large resealable plastic bag, place sugar.
- Separate dough into 8 biscuits. Cut each into fourths. Add a few of the pieces to the bag with sugar and shake to coat.
- Sprinkle ¼ c. of pecans in slow cooker. Top with half of biscuit mixture.
- Pour ⅓ of the butter mixture over biscuits in cooker. Repeat with ¼ c. pecans and remaining biscuit mixture.
- Pour remaining butter mixture over biscuits and sprinkle with remaining ¼ c. pecans.
- Cover and cook on HIGH for 1 ½ to 2 hours or until knife inserted in center comes out clean and biscuits are not longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.
- Carefully remove cover so condensation does not drip onto bread. Cover opening with paper towels. Return cover to cooker. Let stand 10 minutes.
- Run knife around edge of cooker. Turn bread upside down onto heatproof serving platter.
- In 1-qt. saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth.
- Drizzle over monkey bread. Serve warm.
Notes
****You can substitute ¼ c. hot fudge topping, heated for chips. Slow cookers vary. Keep an eye on bread while baking so it does not get overdone. If your cooker has a removable ceramic container, turn the container halfway around about halfway through cooking time for more even browning.
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