This s’mores bundt will be the talk of the table.
We can’t get enough of the s’mores flavor in the summer, and this dessert brings it in an easy-to-make way! Use pre-made dough to make a bundt with layers of chocolate, marshmallow, and graham crackers.
Heidi VanValkenburg shares how to put this tasty treat together. Mix up your dough pieces with crushed graham crackers and sugar for that quintessential flavor. Then layer in the chocolate and top it all off with marshmallow creme!
Find more recipes at www.rhodesbakenserv.com.
Rhodes S’mores Bundt
- 24 Rhodes Yeast Dinner Rolls, thawed but still cold
- 1/2 cup sugar
- 1 cup crushed graham crackers
- 1 cup chocolate chips
- 1 1/2 cup miniature marshmallows
- 1 1/4 cup marshmallow creme
- 1/2 cup butter
- 1 teaspoon vanilla
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.
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 35-40 minutes. Cover bundt with foil last 15 minutes to prevent over browning. Remove from oven and immediately invert onto a serving platter. Combine marshmallow creme, butter, and vanilla in a saucepan and cook on medium heat until melted and boiling. Cook and stir 1 minute. Let cool slightly and then pour the mixture over top of the bundt.