Recipe by Chef Christina Kaelberer from the Edwards Dessert Kitchen

Monkey see. Monkey eat. This monkey bread is full of gooey pecan goodness that melts apart into cinnamon-y sweet, bite-sized bits. It’s sure to please. 

PECAN PIE MONKEY BREAD INGREDIENTS

• 3 packages refrigerated buttermilk biscuits
• 1 cup sugar
• 1 tsp ground cinnamon
• ½ cup pecans, chopped
• 1 EDWARDS^® Georgia Style Pecan Pie, cut into ½-inch pieces

GLAZE INGREDIENTS (OPTIONAL)

• 2 cups confectioner’s sugar
• 2-3 Tbsp milk or water

INSTRUCTIONS

1. Preheat oven to 350°F and spray Bundt pan with nonstick cooking spray.
2. Separate biscuit layers and cut into 1-inch pieces.
3. In a small bowl, mix together sugar and cinnamon.
4. Toss biscuit pieces in sugar mixture until coated evenly.
5. Layer biscuit pieces, pecans and frozen EDWARDS^® Pecan Pie bites in the Bundt pan.
6. Bake for 30-40 minutes.
7. Let rest for 5 minutes and invert onto a serving platter.
8. Optional: Create a glaze, combining 2 cups powdered sugar with 2-3 tablespoons milk or water, adding more until desired consistency.
9. Optional: Drizzle glaze over monkey bread.