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Caramel-Pecan Monkey Bread

Yield 16 Servings

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

Nutrition Information

  • calories 316
  • fat 17 g
  • satfat 5 g
  • protein 4 g
  • carbohydrate 39 g
  • fiber 1 g
  • cholesterol 16 mg
  • sodium 489 mg

How to Make It

  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.