S’mores Bundt

S’mores Bundt

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Prep Time: 30 min.
Bake Time: 45 min.
Servings: 12
Difficulty: Intermediate

All the traditional flavors of s’mores combined in a delicious bundt.

Ingredients

24 Rhodes Yeast Dinner Rolls, thawed but still cold
1/2 cup sugar
3/4 cup crushed graham crackers
1 cup chocolate chips
3/4 cup miniature marshmallows
1 1/4 cup marshmallow creme
3/4 cup butter
1 teaspoon vanilla

Instructions

Cut rolls into fourths. Mix sugar and graham crackers together and put in a zip lock bag. Put several roll pieces in and shake to cover completely.

Repeat until all roll pieces are coated. Layer about 1/3 of the following ingredients in a well sprayed bundt pan: coated roll pieces, chocolate chips, miniature marshmallows and any extra graham cracker mixture.

Repeat to make three layers.

Combine marshmallow creme, butter and vanilla in a sauce pan and cook on medium heat until melted and boiling. Cook and stir 1 minute. Let cool slightly and then pour the mixture over the contents of the bundt pan.

Cover with sprayed plastic wrap and let rise until 1 inch below the top of the pan. Remove wrap and place bundt pan on a baking sheet.

Bake at 350 degrees F 40-45 minutes. Cover bundt with foil last 15 minutes to prevent over browning. Remove from oven and immediately invert onto serving platter.

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