Peanut Butter Caramel Bacon Monkey Bread aka Elvis Monkey Bread - this bread was made for all you peanut butter and bacon lovers out there.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12
Calories 520kcal
Author Sandra
Ingredients
213 ouncerefrigerated biscuit cans
10strips baconcooked & crumbled
1/2cupmaple syrup
2teaspoonsground cinnamon
6tablespoonsbuttermelted
1/4cupcreamy peanut butter
3/4cuppacked brown sugar
3/4cupgranulated sugar
Instructions
Prepare bacon by cooking and crumbling.
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9-inch Bundt pan with cooking oil.
Melt butter in a small saucepan over medium heat; add and stir in brown sugar and maple syrup. Bring mixture to a low boil; let it boil for 1 minute. Then immediately remove from heat and stir in peanut butter, return to low heat until completely combined, remove from heat and set aside.
In a large Ziploc bag add white sugar and cinnamon and mix together.
Add biscuit dough to bag, about 8-10 pieces at a time, and shake until all the biscuits pieces are heavily coated with sugar and cinnamon.
Add any remaining sugar-cinnamon mixture into brown sugar mixture. Place back over heat and cook 2 to 3 minutes.
Assembly
Sprinkle 1/4 the bacon pieces in the bottom of the Bundt pan; pour in about 1/3 cups of the brown sugar mixture. Add a layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/3 cups of the brown sugar mixture over the biscuit pieces. Continue to layer the bacon, biscuits and brown sugar until all the ingredients are used; ending with a drizzle of brown sugar mixture.
Bake in the preheated oven until biscuits are cooked through, about 30-35 minutes.
Remove from oven and cool pan for 10-20 minutes.
Then invert pan onto serving plate or cake stand. Serve and enjoy!