Salted Caramel Pretzel Monkey Bread | NBC New York

Salted Caramel Pretzel Monkey Bread

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    NEWSLETTERS

    (Published Friday, June 3, 2016)

    Monkey Bread

    2 cans Pillsbury biscuits

    2/3 cup salted caramel* (homemade or store bought)

    ½ cup pretzel crumble*

    1/3 cup sugar

    1 Tbsp. cinnamon

    room temp butter for greasing pan

    flour for dusting pan 

    Very generously butter a nonstick bundt pan. Dust lightly with flour and shake off excess.

    Open biscuits and line up on a cutting board. Using a pizza cutter cut all biscuits into quarters. Place sugar and cinnamon in a gallon Ziploc bag. Shake it up. Add half of the biscuit pieces to the bag and shake to coat. Leave excess in bag to coat the remaining half.

    Sprinkle a little of the pretzel crumb into the bottom of the coated bundt pan. Add 1st half of coated biscuit quarters to pan. Top with more pretzel crumb. Drizzle with 1/3 of the salted caramel. Mix remaining half of biscuits in the cinnamon sugar Ziploc bag and add to bundt pan. Add another layer of pretzel mix and caramel (saving some of both to coat the top with once its baked.) Bake in 350 degree oven for 28 – 30 minutes or until golden brown and cooked through. Let cool 10 minutes. Invert onto a serving platter. If it gets stuck loosen sides with a small rubber spatula. If you loose any pieces…just replace like a puzzle. Top with more caramel and lastly the rest of the pretzel crumble. Dig in. It’s best eaten right away! (It can be rewarmed and eaten later… if you have any left)

    *Salted Caramel

    2 cups sugar

    1 stick butter, cut into 5 or 6 pieces

    1 cup heavy cream

    1 Tbsp. Fleur de sel (I use Maldon Sea Salt)

    In a saucepan over medium heat, melt sugar. Leave to melt. If necessary wipe sides down with a wet pastry brush to wipe down any crystallization, but try to resist the stir. Once melted and developed into a nice caramel brown color turn down the heat and drop in the pats of butter. Whisk to combine. It will bubble so step back and be careful. Turn off the heat. Once melted add your heavy cream (Preferably not cold) and whisk. Lastly add your salt. Set aside to cool. This can be made ahead and will keep for 2 weeks in the fridge. You will not need this much…I just love it so much. You will want more for other uses! Hello? Ice cream?? You could always cut it down by half if you don’t want extra caramel lying around.

    *Pretzel crumb

    ½ cup Ground pretzel

    3 Tbsp. butter, melted

    2 Tbsp. sugar

    2 tsp flour

    Preheat oven to 350. Combine all ingredients in a bowl or food processor and spread evenly on a parchment lined baking sheet. Toast for 5 minutes at 350 degrees. Set aside.