Yummy Monkey Bread
What You Need
- 1 stick unsalted butter
- 1 cup packed dark brown sugar
- 1 ½ cups Planter’s Pecan Pieces
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 2 cans (16.3 oz. ea.) Pillsbury Grands Refrigerated Biscuits (8/can)
Preheat oven to 350ºF. Line 13 x 9-in. pan with foil; lightly spray with nonstick cooking spray.
Melt butter; stir in brown sugar. Spread in bottom of prepared pan. Sprinkle with pecans.
Mix granulated sugar and cinnamon. Cut each biscuit into quarters; coat each piece well with cinnamon-sugar mixture. Place coated biscuit pieces on top of pecan-brown sugar mixture. Biscuit pieces will need to overlap—“hug each other” a bit to get them all in the pan.
Bake 30 to 40 minutes until uniformly dark golden brown. Let cool 3-5 minutes. Invert onto large cutting board or platter. Pull apart “bite-size” yum!
*the pictures above were taken by me as I made the Monkey Bread fresh in my home tonight. The recipe is a result of my Kraft trip to Chicago on November 8.