Caramel-Pecan Monkey Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 (12 oz.) bottle caramel sundae sauce |
1 cup pecans, chopped |
1/2 cup sugar |
1/2 teaspoon ground nutmeg |
1 stick (1/4 lb.) unsalted butter, melted |
3 (7.5 oz.) packages refrigerated biscuit dough |
Directions:
1. Preheat oven to 350°F. Grease a 10-inch tube pan with shortening.
2. Spread 1/3 cup caramel in pan. Sprinkle with 1/3 cup pecans. In a shallow dish, mix sugar and nutmeg. Pour butter into another shallow dish.
3. Unroll one package biscuit dough. Cut each biscuit into 4 pieces. Roll each piece in melted butter and then in sugar mixture. Drop each into pan, covering bottom. Drizzle with 1/3 cup caramel and sprinkle with 1/3 cup pecans. Repeat, layering remaining dough, caramel and nuts, ending with 1/3 cup caramel.
4. Bake until top is golden brown and a bit crisp, 30 to 35 minutes. Remove from oven and immediately turn out onto a large serving plate.
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