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S'more Bundt recipe (Bread)

Yield: 12 Servings

24   Rhodes Dinner Rolls, thawed but still cold
cups sugar
¾ cups crushed graham crackers
1 cup chocolate chips
¾ cups miniature marshmallows
cups marshmallow creme
¾ cups butter
1 teaspoon vanilla

Posted by Rhodes Bake-N-Serv on Jul 26, 2013


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°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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