Tuesday, July 2, 2013

Caramel Pecan Monkey Bread

It's Independence Eve Eve!   Hopefully you have Thursday off and can enjoy a little mid-week respite.   My office is closed on Thursday but open on Friday, so it will be a fun diversion to just have one day off and then go back for a (fingers crossed) leisurely Friday before the weekend.

If you're looking for an easy sweet breakfast treat to enjoy over the holiday, crock pot monkey bread may be it.    I can honestly say that I've never made monkey bread before, but it's super easy and a sweet treat.   

The original recipe from Betty Crocker was for Turtle Monkey Bread, but honestly, it was sweet enough without adding chocolate.   But who am I to stop you if you want to add it?   Or Nutella....since it's delicious on everything.  

Yes, everything.

What You Need

2/3 cup packed brown sugar
1/2 cup butter/margarine
1/4 cup granulated sugar
1 can (16.3oz) refrigerated biscuits (I used the store brand) 
3/4 cup pecan halves (some coarsely chopped just for fun)

What You Do

Spray your 4-5 quart slow cooker with cooking spray.      In a 2 cup microwavable measuring cup, mix brown sugar and butter/margarine.    Microwave on high 1-2 minutes, stirring every 30 seconds, until caramel mixture is boiling and smooth.

In a large resealable bag, place 1/4 cup granulated sugar.   Open the can of biscuits and cut each biscuit into 4 pieces.  Add a few pieces at a time to the bag and coat with sugar.   Place coated biscuit pieces on a plate/cutting board until all are done.

In the slow cooker, add 1/4 cup of the pecan pieces and then half of your biscuit pieces.   Pour half of the caramel mixture over the biscuits.   Add another 1/4 cup of the pecans and then the other half of the biscuits. Pour the remaining caramel over the top and then sprinkle the remaining pecans.

At the start you have no idea the caramel goodness to come!

Put the cover on and cook on high for 90 minutes - 2 hours until biscuits are no longer doughy in the middle. Turn off the cooker.   Remove the cover so no moisture/condensation  hits the biscuits.   Cover the top of the pot with paper towels and then put the cover back on.    Let stand for 10 minutes.    Run a knife along the edge of the bread and then invert on to a large plate.  

These are best enjoyed when you first pop them out of the crock pot, but if you have any left over, just heat them up real quick in the microwave before serving.  

Enjoy your holiday sugar high and have a Happy Fourth of July!

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