Slow Cooker Turtle Monkey Bread
We're not monkeying around—you actually make this monkey bread in your slow
cooker!
Prep Time 20
Minutes
Total Time 2:15
Hrs:Mins
Makes
12
servings
2/3
cup packed brown sugar
1/2
cup butter
1/4
cup granulated sugar
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
3/4
cup pecan halves
2
tablespoons whipping cream
1/3
cup milk chocolate chips
1. Spray 4 1/2- to 5-quart slow cooker with cooking spray. In 2-cup
microwavable measuring cup, mix brown sugar and butter; microwave uncovered on
High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and
smooth.
2. In large resealable food-storage plastic bag, place granulated
sugar.
Separate dough into 8 biscuits; cut each into fourths. Add a few of the
biscuit pieces at a time to bag; shake to coat. Sprinkle 1/4 cup of the
pecans in slow cooker; top with half of the biscuit mixture. Pour
one-third of the butter mixture over biscuits in cooker. Repeat with 1/4 cup
pecans and remaining biscuit mixture. Pour remaining butter mixture over
biscuits, and sprinkle with remaining 1/4 cup pecans.
3. Cover; cook on High heat setting 1 1/2 to 2 hours or until knife
inserted in
center comes out clean and biscuits are no longer doughy in center. Tops of
biscuits will be moist and may appear unbaked. Turn off cooker.
4. Carefully remove cover so condensation does not drip onto bread.
Cover opening
with paper towels; return cover to cooker. Let stand 10 minutes. Run a
knife around edge of cooker; turn bread upside down onto heatproof
serving plate.
5. In 1-quart 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.
Makes 12 servings
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