Pecan Caramel Monkey Bread

(Thursday, January 3rd, 2013)

Serves 12

I saw this recipe in a magazine and adapted it a bit and it came out ooey and gooey and delicious. It’s definitely fun food. I used pareve caramel sauce (it works but not as good as the real deal!) and pizza dough and it came out great.

1 (12 oz.) bottle caramel sauce, I used the no sugar pareve version and it worked
1 cup pecans, chopped
1/2 cup sugar
1/2 teaspoon ground nutmeg
1 stick (1/4 lb.) unsalted butter or margarine, melted
3 (7.5 oz.) packages refrigerated biscuit dough or pizza dough

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Preheat oven to 350°F. Thoroughly grease a 10-inch tube pan.

Spread 1/3 cup caramel in pan. Sprinkle with 1/3 cup pecans. In a shallow dish, mix sugar and nutmeg. Pour butter or margarine into another shallow dish.

Unroll one package biscuit dough. Cut each biscuit into 4 pieces ( alternatively, break off golf ball size pieces of pizza dough and continue) Roll each piece in melted butter and then in sugar mixture. Drop each into pan, covering bottom. Drizzle with 1/3 cup caramel and sprinkle with 1/3 cup pecans. Repeat, layering remaining dough, caramel and nuts, ending with 1/3 cup caramel.

Bake until top is golden brown and a bit crisp, 30 to 35 minutes. Remove from oven and immediately turn out onto a large serving plate. There won’t be a piece left!

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

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