S'mores Monkey Bread

This bread literally melts in your mouth when served warm. It's light, soft, and so delish. Hope you all like it!! Enjoy :)

Graham Cracker Bread
     1/2 cup warm water
     1/4 cup packed brown sugar
     1 packet fast rise yeast
     1 cup graham cracker crumbs
     3 cups plus 2 Tbsp. all-purpose flour, divided
     1 tsp. baking powder
     1/2 tsp. baking soda
     1/2 cup butter
     1/3 cup milk
     2 eggs
     1 tsp. salt

Marshmallow Caramel
     6 Tbsp. butter
     1/4 cup sugar
     3/4 cup heavy cream
     2 Tbsp. light corn syrup
     1 tsp. vanilla
     2 cups miniature marshmallows

Assembly
     1 cup graham cracker crumbs
     1/4 cup butter, melted
     1 cup miniature marshmallows
     1/2 cup milk chocolate chips
     2 (1.55 oz.) Hershey's milk chocolate candy bars

In a small bowl, combine warm water and brown sugar. Stir together until sugar is mostly dissolved. Add yeast and stir until dissolved.

Let sit for 10 minutes until surface of mixture becomes foamy.

Meanwhile, in a food processor, add 1 sleeve of graham crackers.

Pulse until graham crackers are very fine.

In a medium bowl, add 1 cup graham cracker crumbs, 3 cups all-purpose flour, baking powder, and baking soda. Mix together well. Set aside.

Add butter and milk to a small microwave safe bowl and microwave for 1 minute, or until butter is melted. Let cool slightly. Add to a large mixing bowl with eggs and salt. Mix well.

Add yeast mixture and flour mixture.

Beat until just combined.

On a lightly floured surface, knead 2 Tbsp. of all-purpose flour into dough. Knead until dough comes together and is equally consistent throughout. About 5 minutes (by hand). Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until dough has doubled in size.

While bread is rising, make caramel by combining butter, sugar, heavy cream, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring. Boil caramel until sugar has dissolved, about 1 to 2 minutes.

Turn heat down to low. Wait until caramel stops boiling. Add marshmallows.

Cook on low heat, continuously stirring, until marshmallows are melted and mixture is smooth. Take off heat and let cool slightly before assembly.

Prepare to assemble by taking 1 sleeve of graham crackers and placing in a large zip lock bag. Using a rolling pin, crush crackers into small pieces. Place in a small bowl and set aside.

After dough has risen, pour 2/3 cup marshmallow caramel into a greased 10-inch fluted pan. Sprinkle 1/2 cup marshmallows and 1/4 cup chocolate chips over caramel. Set aside.

Punch down dough and shape into 40 balls (about 1-inch diameter). Place melted butter in a small bowl and retrieve graham cracker crumbs. Roll balls in butter, then roll in crumbs. Place 20 balls in the pan over caramel/marshmallow and chocolate chips.

Drizzle 1/4 cup marshmallow caramel over dough balls, and top with other half of marshmallows and chocolate chips.

Pour 1/2 cup caramel over marshmallows and chocolate chips.

Roll remaining balls in butter and crumbs and place over caramel in tubed pan. Sprinkle some of the left over crumbs to fill in any holes between the dough balls to cover exposed marshmallow or chocolate areas. Cover and set in a warm place to let rise for another 30 minutes.

Place fluted pan on a baking sheet and bake at 350 degrees F for 30-35 minutes. Cool bread in the pan until edges are touchable, about 3 minutes. Invert pan onto a serving plate. Do not remove pan until bread is just warm!! About another 5 minutes. (you don't want to take pan off while bread is still hot or else it will fall apart) Slowly remove pan and set bread aside.

In a small microwave safe bowl, microwave 2 Hershey's bars (broken up) for 30 seconds.

Stir chocolate until smooth. Pour melted chocolate into a small zip lock bag. When chocolate is cool enough to handle, clip the corner of the bag and pipe chocolate over monkey bread. Repeat the same process by putting leftover caramel into a zip lock bag and piping over chocolate/monkey bread. (You may have to warm up caramel just a little.) If there is left over caramel, serve on the side for dipping. Bread is best when warm.