Dutch Oven S'mores Monkey Bread

Who doesn't love s'mores? Eating some marshmallow, chocolate goodness around the fire with family or friends makes for some of the best memories for kids and adults. I wanted to step it up a little and combine another kids favorite monkey bread with s'mores and cook it in a cast iron dutch oven to still give it that campfire cooked feeling. So here we go.

• Prep time: 20 minutes, unless you let the rolls rise then its 2.5 hours.
• Cook time: 20 minutes
• Total Time: 40 minutes

Supplies:

• Cast iron Dutch Oven 10 inch
• coals from the fire or charcoal
• small pot for making the sauce

Ingredients:

Salted Caramel Sauce:

• 3/4 cup caramel ice cream topping
• 3/4 cup miniature marshmallows
• dash of sea salt

Monkey Bread:

• 9 Rhodes Rolls (frozen dinner roll dough, in the frozen section. you can substitute biscuits also)
• 1/4 cup butter melted
• 2/3 cup graham cracker crumbs
• 1 cup miniature marshmallows
• 1/2 cup semi sweet chocolate chips

Extra Toppings:

• 1 milk chocolate candy bar
• 1/4 cup miniature marshmallows
• 1 graham cracker broken into pieces

I didn't have time to wait for a fire to burn down for coal so I got some charcoals going in my grill. you only need about 15 or so.

1. Thaw Rhodes dinner rolls only until they are soft enough to cut with scissors. I used the defrost on my microwave
2. Heavily grease the dutch oven
3. Finely crush graham crackers set in a shallow dish - 2/3 cup
4. Melt butter in a shallow dish - 1/4 cup
5. Once rolls are soft enough to cut, cut them in quarters with scissors
6. Coat each piece of dough in melted butter, then roll in graham cracker crumbs
7. Layer pieces in cast iron skillet
8. Now the baking instructions on my rolls said to let them rise for about 2 hours or until double in size. I let mine sit for a few hours and they never rose. so I don't think this step is needed.

Dump the 1 cup of miniature marshmallows and the 1/2 cup semi sweet chocolate chips on top of the rolls in the dutch oven.

1. Put the ingredients for the sauce in a small pot over medium heat.
2. stir constantly to make sure it does not burn, until all the marshmallows have melted in.
3. Pour the sauce all over the rolls in the dutch oven.

1. Put the lid on the dutch oven
2. put about 5-7 coal under the oven spread out evenly and 8-10 on top of the oven
3. cook for 15 minutes, but check it at 10 minutes and pretty often after that as the marshmallow and chocolate will burn easily. Keep in mind that the oven is cast iron and stays hot after it is taken off the coals and will continue to cook.
4. after 15 minutes or when the rolls look pretty much done (start to get golden on top) you can call it finished or ....
5. top with some extra toppings like more marshmallows, milk chocolate bar pieces and graham cracker broken into pieces. Then cook for about another 3-5 minutes until the extra toppings have started to melt. Don't burn the marshmallows.

This dish is best eaten hot, as it cools the chocolate hardens and makes it difficult to pull apart the rolls.