Peanut Butter and Jelly Skillet Monkey Bread
1 can Refrigerated Biscuits, 8 count (I used the Simply line from Pillsbury)
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup creamy peanut butter, warmed in microwave until liquid like
1/2 cup jelly of choice, warmed in microwave until liquid like
4 tablespoons heavy cream
1/2 cup powdered sugar
1. Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.
2. Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top. Bake for 18-22 minutes or until cooked through and golden.
3. Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.
6 servings
From - The picky palate
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup creamy peanut butter, warmed in microwave until liquid like
1/2 cup jelly of choice, warmed in microwave until liquid like
4 tablespoons heavy cream
1/2 cup powdered sugar
1. Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.
2. Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top. Bake for 18-22 minutes or until cooked through and golden.
3. Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.
6 servings
From - The picky palate
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