Preparations: Place 2 (30-inch long) strips of parchment in crisscross pattern in 4-qt. round slow cooker, extending ends of strips over side of slow cooker. Cover bottom of slow cooker with additional sheet of parchment. Place 8 oz. wide-mouth ovenproof glass jar in center of cooker; spray with cooking spray.
Prep: 15 min. Total: 2 hours 45 min. (incl. cooling)
Makes: 12 servings
Ingredients:
1 can (16.3 oz.) refrigerated biscuits
1 pkg (3.9 oz.) Jell-O chocolate Flavor Instant Pudding
1 cup chopped Planters Almonds, divided
1/4 cup butter, melted
1 1/2 cups Jet-Puffed Miniature Marshmallows, divided
2 oz. Baker’s Bittersweet Chocolate
- Separate biscuits; cut each into quarters. Combine dry pudding mix and 1/2 cup nuts.
- Dip half of the biscuit pieces, 1 at a time, in butter, then in pudding mixture, turning to evenly coat each biscuit piece with each ingredient; place around jar in prepared slow cooker. Sprinkle with 1/2 cup marshmallows and 1/4 cup of the remaining nuts. Coat remaining biscuit pieces with remaining butter and remaining pudding mixture as directed; add to slow cooker. Cover with lid.
- Cook on HIGH 1/2 to 2 hours. Carefully lift insert from slow cooker and rotate 180 degrees before returning to slow cooker. reduce heat to LOW. Top with remaining marshmallows and nuts; cover with lid. Cook bread additional 30 min. or until done. (internal temperature of bread should be 200 degrees F). Let bread stand (covered) in slow cooker 15 mins. Carefully remove glass jar from cooker. Use parchment handles to transfer bread from slow cooker to wire rack; cool slightly.
- Melt bittersweet chocolate as directed on package; drizzle over bread. Serve warm.
