*Ingredients listed are for a small (6 c.) bundt pan. Double ingredients for a large (12 c.) pan.
1 (16 oz.) tube refrigerated biscuits
1/3 c. granulated sugar
1/3 c. graham cracker crumbs
1 c. mini marshmallows
1/2 c. chocolate chips
2 graham crackers, broken into small pieces
6 Tbsp. melted butter
For topping:
1/3 c. heavy cream
2/3 c. chocolate chips
1/4 c. mini marshmallows
1 Tbsp. graham cracker crumbs
1. Preheat oven to 350 degrees.
2. Remove biscuits from package and cut into sixths.
3. In a large Ziplock bag, combine ⅓ c. sugar and ⅓ c. graham cracker crumbs.
4. Add biscuit pieces and shake to coat.
5. To the same bag, add 1 c. mini marshmallows, 1/2 c. chocolate chips, and graham cracker pieces.
6. Shake until ingredients are evenly distributed, then pour into a small (6 c.) greased bundt pan.
7. Drizzle with melted butter.
8. Bake at 350 degrees for 30 minutes or until top is golden brown.
9. Cool in pan 10 minutes, then carefully loosen edges and invert onto a plate.
10. Prepare chocolate ganache topping by heating 1/3 c. heavy cream until simmering; stir in chocolate chips and mix until smooth.
11. Drizzle ganache over bread, then top with mini marshmallows and graham cracker crumbs.
Prep time 15 mins
Cook time 30 mins
Total time 45 mins
Serves: 6