Summer seems to be "s'mores season." Sitting fireside while camping, after a backyard barbecue, it's always a good time to enjoy s'mores. But really, who says s'mores just has to be summer food? Why should summer get to have all the fun?
As summer departs, weather cools and autumn starts to slowly move in, I find myself outside on the deck in front of my fire pit even more often than the warmer months. S'mores are something we continue to make well after warm weather has gone.
My family loves when we get creative and jazz up s'mores, stepping away from the traditional a bit every now and then. My girls especially enjoy lemon lime meringue s'mores. Lemon and lime curd sandwiched between two graham crackers with a toasted marshmallow, of course. It's a fun spin on a classic treat that tastes like a handheld lemon meringue pie.
Another classic treat in our house is monkey bread. Cinnamon sugar coated dough pieces that are easily pulled apart one piece at a time and popped into hungry mouths.
I make it every once in a while as a special treat, and each year it is our Christmas morning tradition. In a mash-up of traditional summer and winter treats, together with my girls we created this fun s'mores pull apart bread.
Keeping with the classic recipe, dough is divided into small pieces. Not so traditionally, this version is tossed with graham cracker crumbs, then sprinkled with chocolate chips and drizzled with a melted marshmallow sauce. A quick trip in the oven and what emerges is warm, gooey, marshmallowy, chocolatey, s'mores inspired crazy goodness!
This bread is absolutely addictive, you won't be able to help yourself bite after gooey, sweet bite. No matter whether you choose to enjoy it in the summer, autumn, winter or spring, this s'mores pull apart bread will quickly become a tradition in your home.
We can't stop making all things s'mores! Try Rachel's s'mores cream puffs or Karly's indoor s'mores too.
S'mores Pull Apart Bread Recipe
Ingredients
- 3 8-count refrigerated dinner roll doughs
- 1 marshmallow fluff, 7.5 oz jar
- 8 tablespoons butter
- 1 teaspoon pure vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup granulated sugar
- 1 1/2 cups chocolate chips
- 1 cup miniature marshmallows
Directions
- Place a foil-lined baking sheet on the lowest rack of your oven beneath a rack situated in the middle of the oven to catch any drips. Preheat oven to 350°F. Spray a 10-inch Bundt pan with nonstick baking spray containing flour. Set aside.
- In a medium sauce pan, gently warm marshmallow fluff and butter until melted and evenly combined. Stir in vanilla. Remove from heat. Cover and keep warm.
- Cut each dough round into 4 even pieces. In a large bowl whisk together graham cracker crumbs and granulated sugar. Coat 1/3 of the dough pieces in the graham mixture and add evenly around circumference of prepared pan. Sprinkle 1/2 cup chocolate chips and 1/3 cup mini marshmallows over dough.
- Coat half the remaining dough pieces in the graham mixture and layer into Bundt pan. Sprinkle 1/2 cup chocolate chips and 1/3 cup mini marshmallows over second dough layer. Pour half the marshmallow sauce evenly around Bundt pan over ingredients.
- Repeat layering process with remaining dough pieces, chocolate chips and mini marshmallows. Pour remaining half of marshmallow sauce evenly around Bundt pan over ingredients.
- Bake in middle of preheated oven for 30 minutes. Place an aluminum foil square on top of pan and continue baking 20 minutes more.
- Remove from oven. Remove foil and immediately invert onto plate. Cool on plate with Bundt pan in place until warm but not hot, about 20-30 minutes. Remove Bundt pan and serve warm.
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