Cut each biscuit in half. Flatten a biscuit half slightly with your fingers and place a milk chocolate nugget in the center. Gather the edges of the biscuit dough around the chocolate and pinch to seal. 3. Gently roll between your hands to form a ball. Repeat with the remaining biscuit halves and chocolate.
Add the graham cracker crumbs to a shallow bowl. Dip a biscuit ball in the melted butter to coat, then toss in the graham cracker crumbs until fully coated, shaking off any excess.
Lightly grease a 12-inch cast iron skillet with a bit of the melted butter. Starting at the outer edge, arrange the biscuit balls seam-side down in the prepared skillet.
Transfer the pan to the oven and bake for 20 minutes, or until the biscuits are puffed and golden brown.
Scatter the chocolate chunks and marshmallows all over the monkey bread. Return to the oven for another 5 minutes, or until the marshmallows are golden.
Let the monkey bread cool for 5 minutes before serving.
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