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Mini Monkey Bread with Chocolate Chips & Marshmallow Bits

January 8, 2014 by mandyrecipebox

Disclosure: This post was sponsored by  I Can’t Believe It’s Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can’t Believe It’s Not Butter® Deliciously Simple™, all opinions are my own.
 
So how are you all doing with those “I’m going to eat heathier this year” goals? I am doing better at cutting out the unnecessary snacking on treats (although sometimes it is very necessary!) and eating more salads and veggies. But I still love my desserts. That will never change. But I can change the way I make them. These Mini Monkey Breads use I Can’t Believe It’s Not Butter® Deliciously Simple™. I loved the way they turned out. 
 

Deliciously Simple™ is so soft and smooth and spreadable, even right out of the fridge. No tearing up your bread with this spread. We loved it on toast with homemade strawberry jam as well as on waffles and pancakes. Deliciously Simple™ is 100% Taste. 0% Artificial Preservatives. It’s made with simple ingredients such as canola oil, water, palm oil and nonfat yogurt. This is something I could enjoy everyday and not feel guilty about!

 
 
 
Mini Monkey Bread with Chocolate Chips & Marshmallow Bits
 
Print
Author: Mandy Bird
Serves: 12
Ingredients
  • 2 cans (10 count each) refrigerated canned biscuits
  • 5 Tbsp. I Can’t Believe It’s Not Butter® Deliciously Simple™
  • 2 tsp. vanilla bean paste or vanilla extract
  • 1 Tbsp. ground cinnamon
  • ¼ tsp. salt
  • ⅔ C. brown sugar
  • ½ C. mini chocolate chips
  • ¼ C. marshmallow bits
Directions
  1. Cut each biscuit into fourths so you have 40 pieces of dough.
  2. Place into a large mixing bowl and add chocolate chips and marshamallow bits. Set aside.
  3. In a saucepan, melt the I Can’t Believe It’s Not Butter® Deliciously Simple™ and stir in the vanilla bean paste or extract, cinnamon, salt and brown sugar. Stir to combine and set aside to cool.
  4. Once cooled, pour over the dough mixture.
  5. Place handfuls of dough into 12 muffin tins sprayed with cooking spray or lined with cupcake liners.
  6. Bake at 400 degrees F for 15-20 minutes until golden brown on top.
3.3.3077

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Filed Under: bread, breakfast, chocolate, dessert

Comments

  1. Amy at Ms. Toody Goo Shoes says

    January 10, 2014 at 12:05 am

    I couldn't hit the Pin button fast enough! These look a-MAZ-ing!

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