Slow-Cooker Monkey Turtle Bread

This turned out great. The timing was a little interesting with our normal Sunday morning schedule at church (this was a Bible Study treat), but we made it work. I'm also not a fan of nutty things so I completely left the nuts out and it was fine. If I really wanted to be nice, I guess I could have had them on the side, or made one batch with and one without. I was lazy.

I would love to have a master Crock Pot-er answer a question for me though. I knew I needed to make a double batch. I wasn't sure how this would turn out if I just doubled the recipe and stuck it all in one crock pot so I played it safe and used 2 separate ones. Does anyone know off-hand how a crock pot responds to doubling a recipe like this?

• 2/3 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup granulated sugar
• 1 can (16.3 oz) refrigerated buttermilk biscuits
• 3/4 cup pecan halves (optional)
• 2 Tbsp whipping cream
• 1/3 cup milk chocolate chips

Spray a 4 1/2 to 5 quart slow cooker with cooking spray. In a 2 cup microwavable cup or bowl, mix brown sugar and butter. Microwave uncovered on high, 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth. 

In a large resealable plastic bag, place granulated sugar. Separate dough into 8 biscuits and cut each into fourths. Add a few biscuit pieces at a time to the bag and shake to coat. Sprinkle 1/4 cup of the pecans in slow cooker; top with half the biscuit mixture. Pour 1/3 the butter mixture over the biscuits in the cooker. Repeat with 1/4 cup of pecans and remaining biscuit mixture. Pour remaining butter mixture over the biscuits; sprinkle with remaining 1/4 cup pecans. 

Cover; cook on high for 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in the center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker. 

Carefully remove cover so condensation doesn't drip onto bread. Cover opening with paper towels; return cover to cooker. Let stand 10 minutes. Run a knife around the edge of the cooker; turn bread upside down onto heatproof serving plate. 

In 1 quart saucepan, heat cream over medium heat just to boiling. Remove from heat. stir in chocolate chips until melted and smooth. Drizzle over monkey bread. Serve warm.

NOTES: No real difficulties with this one. I used my Reynolds Slow Cooker Liners again and it made transferring the contents to a baking dish and clean up a breeze. If you crock pot at least once a month, I definitely recommend these. Lots of times you can find a coupon on the Reynolds website.

I transported the dish in a glass 9 x 13 pan in an insulated holder and it was still plenty warm 20 or so minutes later at church.

Serves 8-12

Prep Time: 20 minutes
Total Time: 2 hours, 15 minutes

Recipe from www.Pillsbury.com