Recipe by Mrs Harte
"Sweet and salty monkey bread with a delicious twist - bacon! This recipe was created from two existing recipes, with the idea courtesy of the St. Louis Post Dispatch."
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1 (12 ounce) package
packed dark brown sugar
2 (16.3 ounce) packages
refrigerated biscuit dough, separated and cut into quarters
I followed this recipe closely, with the exception of two changes. The first was that I added an extra 1/4 cup of maple syrup to the brown sugar/margarine mixture to ensure there was enough to coat the top after it was assembled (didn't want "dry tops" like the first reviewer).
The other change is that I used thick cut bacon (8 slices) and "candied" it first by pressing dark brown sugar liberally onto both sides and sprinkling it with cayenne pepper (this is also referred to as Billionaire's Bacon). Lay it on a cookie sheet lined with foil and bake it in the over at 400 degrees for about 20 minutes. Allow it to cool on parchment and then chop it up into pieces. Overall, it was the perfect combination of smoky, salty and sweet (with just a TOUCH of heat). While all of it was good, the inside pieces were gooey and delicious. We will definitely make this again!
YUMMO! I made this yesterday! Thoroughly enjoyed the one taste I got! The kids and hubby gobbled it up. Thank you for sharing the recipe. NOTE: I had no problem with the carmel staying on top and oozing down sides making it absolutely a delish and decadent treat.
This was absolutely delicious and simple to make! A new family favorite!
Good flavor but I wasn't a fan of the dry tops. To bad there isn't a way to get the caramel to stay on top after you drizzle it on. I loved the bottom pieces!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Bacon Monkey Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 147
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