Sticky, gooey, and delicious, this is another one worth trying out! I was impressed how much the chocolate peanut butter flavor came through, even with only 1/2 cup of peanut butter. I was worried that this was going to be firmly stuck in the bundt pan (even after greasing), but with all the melted butter, it came out quite easily. Hooray!

Ingredients:

Dough:

• 1/2 cup chocolate peanut butter
• 1 cup warm milk
• 1/2 cup warm water
• 1/4 cup granulated sugar
• 1 package (2 1/4 teaspoons) instant yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon table salt

Coating/Layering:

• 3 cups mini marshmallows
• 1 cup* granulated sugar (*I used way more than this)
• 1/2 cup melted butter

Glaze:

• 2 cups mini marshmallows
• 1/4 cup milk

In a medium bowl, whisk together the peanut butter, milk, water, sugar, and yeast until the peanut butter is mixed in. Set aside briefly.

In a mixer bowl, combine the flour and salt. Using the mixer’s dough hook on low speed, stir together, then slowly drizzle in the peanut butter mixture. Once all the peanut butter mixture is added, and the dough has begun to come together, increase the speed one notch and continue to mix until the dough is shiny and smooth, around 6 minutes.

Turn the dough out into a greased bowl, turning the dough ball to ensure that all sides of the dough are coated with oil. Cover the bowl with plastic wrap and let rise somewhere warm until doubled, about an hour.

Once the dough has risen, punch down and turn out onto a clean, lightly floured surface (a silpat is great here). Use a bench knife to divide the dough in half, and each half into further halves, and repeat until the dough is divided into 64 even(ish) pieces.

Grease a 10-12 cup bundt pan well, then sprinkle a cup of mini marshmallows around inside it. Dunk each piece of dough in melted butter, then roll in sugar, and place in the bundt pan.

Once a full layer of pieces have been put in the bundt pan, sprinkle in another cup of marshmallows on top of the dough pieces, then begin layering another set of buttered/sugared dough pieces.

Mine got two full layers of dough pieces, and 3 layers of mini marshmallows, plus another scattered layer, about half coverage, of dough pieces. Cover with plastic wrap.

You can let the dough rise an additional 40-50 minutes now, until the dough has risen over the edge of the pan, or let rise ~20 minutes before refrigerating overnight, so it will be ready to cook in the morning. If refrigerating, let rise for 30 minutes in the morning before baking.

When ready to bake, preheat the oven to 350 degrees. Bake for 20 minutes, then cover with foil (to prevent burning) and bake an additional 15-20 minutes, until the top is a dark brown and the butter/sugar mixture is bubbling.

Cool for 5 minute in the pan, then turn out onto a plate. (If you want to turn out onto a wire rack, be aware there will probably be melted sugar goo coming out with it, so you’ll want a dish under the rack.)

Plenty of extra butter/sugar melted off the dough pieces, combined with melted marshmallows…

To make the glaze, combine the marshmallows and milk in a saucepan over medium-low heat and cook, stirring frequently, until melted smooth.

Pour over the monkey bread. Serve still warm, either pulling apart chunk-by-chunk or slicing with a bread knife.

Chocolate Fluffernutter Monkey Bread

Adapted a bit/made chocolatey from Heat Oven to 350.

Dough:

• 1/2 cup chocolate peanut butter
• 1 cup warm milk
• 1/2 cup warm water
• 1/4 cup granulated sugar
• 1 package (2 1/4 teaspoons) instant yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon table salt

Coating/Layering:

• 3 cups mini marshmallows
• 1 cup granulated sugar
• 1/2 cup melted butter

Glaze:

• 2 cups mini marshmallows
• 1/4 cup milk

In a medium bowl, whisk together the peanut butter, milk, water, sugar, and yeast until the peanut butter is mixed in. Set aside briefly.

In a mixer bowl, combine the flour and salt. Using the mixer’s dough hook on low speed, stir together, then slowly drizzle in the peanut butter mixture. Once all the peanut butter mixture is added, and the dough has begun to come together, increase the speed one notch and continue to mix until the dough is shiny and smooth, around 6 minutes. Turn the dough out into a greased bowl, turning the dough ball to ensure that all sides of the dough are coated with oil. Cover the bowl with plastic wrap and let rise somewhere warm until doubled, about an hour.

Once the dough has risen, punch down and turn out onto a clean, lightly floured surface. Use a bench knife to divide the dough in half, and each half into further halves, and repeat until the dough is divided into 64 even pieces.

Grease a 10-12 cup bundt pan well, then sprinkle a cup of mini marshmallows around inside it. Dunk each piece of dough in melted butter, then roll in sugar, and place in the bundt pan. Once a full layer of pieces have been put in the bundt pan, sprinkle in another cup of marshmallows on top of the dough pieces, then begin layering another set of buttered/sugared dough pieces. Mine got two full layers of dough pieces, and 3 layers of mini marshmallows, plus another scattered layer, about half coverage, of dough pieces. Cover with plastic wrap.

You can let the dough rise an additional 40-50 minutes now, until the dough has risen over the edge of the pan, or let rise ~20 minutes before refrigerating overnight, so it will be ready to cook in the morning. If refrigerating, let rise for 30 minutes in the morning before baking.

When ready to bake, preheat the oven to 350 degrees. Bake for 20 minutes, then cover with foil and bake an additional 15-20 minutes, until the top is a dark brown and the butter/sugar mixture is bubbling. Cool for 5 minute in the pan, then turn out onto a plate.

To make the glaze, combine the marshmallows and milk in a saucepan over medium-low heat and cook, stirring frequently, until melted smooth. Pour over the monkey bread. Serve still warm, either pulling apart chunk-by-chunk or slicing with a bread knife.