While I love eating these treats for breakfast with a steaming up of coffee, I can also see how easy they would be to serve up for a quick dessert. They are definitely sweet and sticky, just like the monkey bread of your childhood memories. They’d also be perfect at a brunch or a special event. From a church potluck to a baby shower, this recipe can go anywhere. Huge thanks to the chef behind the Jones Dairy Farm blog, where this tasty treat was developed. I can’t wait to test this one out on my friends, but in the meantime, I’ll keep making batches for myself!

 

Ingredients

7 slices bacon

1 tube flaky refrigerated biscuits

1 (21 oz) can apple pie filling​

1/2 cup walnuts, chopped

1/4 cup light brown sugar, lightly packed

2 tablespoons unsalted butter, melted

2 teaspoons ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

 

Instructions

Preheat oven to 375˚F.

Line rimmed baking sheet with aluminum foil and place bacon on it, being careful not to overlap.

Bake for about 20 minutes, or until crisped, then remove to paper towel lined plate to drain fat. Once cooled, crumble bacon and set aside.

Reduce oven temperature to 350 ˚F. Line 12-cup muffin tin with parchment paper liners and set aside.

Open refrigerated biscuits and cut each biscuit into quarters.

Place apple pie filling into 2-quart mixing bowl and cut apple chunks until there are small pieces. Add biscuits, bacon, chopped walnuts, brown sugar, butter and spices. Stir until evenly coated.

Divide among prepared muffin tins. Bake for 40 minutes, or until tops are crunchy and toothpick inserted in center of muffin comes out clean. Serve warm.

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Quick tip: If you are using paper cups instead of parchment, be sure to spray with non-stick cooking spray.

Recipe and image courtesy of Jones Dairy Farm