Peanut Butter Caramel Bacon Monkey Bread
Peanut Butter Caramel Bacon Monkey Bread aka Elvis Monkey Bread - this bread was made for all you peanut butter and bacon lovers out there.
- 2 13 ounce refrigerated biscuit cans
- 10 strips bacon cooked & crumbled
- 1/2 cup maple syrup
- 2 teaspoons ground cinnamon
- 6 tablespoons butter melted
- 1/4 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
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.
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!
Calories: 520kcal | Carbohydrates: 66g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 730mg | Potassium: 257mg | Fiber: 1g | Sugar: 36g | Vitamin A: 180IU | Calcium: 64mg | Iron: 2.3mg