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Caramel-Pecan Monkey Bread

All You JANUARY 2007

  • Yield: 16 Servings
  • Cost Per Serving:$.92

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

Preparation

Preheat oven to 350°F. Grease a 10-inch tube pan with shortening.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 17g
  • Saturated fat: 5g
  • Protein: 4g
  • Carbohydrate: 39g
  • Fiber: 1g
  • Cholesterol: 16mg
  • Sodium: 489mg
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Caramel-Pecan Monkey Bread recipe

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