Hey there peanut butter people…this one’s for you :).
This recipe serves four to six.
1/2 cup sugar
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 small box (3.4 oz) of instant vanilla pudding mix, dry and not prepared
1 cup of creamy peanut butter
Preheat oven to 350 degrees.
Spray a bundt pan with Pam and set aside.
Add your sugar to a small bowl. Dredge biscuit quarters in sugar to coat. Layer in prepared pan.
(At this point, you could cover your pan and pop it in the fridge until the next morning.)
In a small saucepan, combine brown sugar, butter, corn syrup and instant pudding mix. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute and then quickly stir in your peanut butter. Pour peanut butter mixture down over layered biscuits. Bake 40 minutes.
Let pan sit 5 minutes before inverting it onto platter to serve.
Serve this yummy monkey bread warm right out of the oven. It’s gooey and peanut buttery and delish for breakfast.