S'More Bundt

• 24 Rhodes Dinner Rolls, thawed but still cold
• 1/2 cup sugar
• 3/4 cup crushed graham crackers
• 1 cup chocolate chips
• 3/4 cup miniature marshmallows
• 1 1/4 cup marshmallow creme
• 3/4 cup butter
• 1 teaspoon vanilla

1. Cut rolls into fourths.
2. Mix sugar and graham crackers together and put in a zip lock bag.
3. Put several roll pieces in and shake to cover completely.
4. Repeat until all roll pieces are coated.
5. Layer about 1/3 of the following ingredients in a well sprayed bundt pan: coated roll pieces, chocolate chips, miniature marshmallows and any extra graham cracker mixture.
6. Repeat to make three layers.
7. Combine marshmallow creme, butter and vanilla in a sauce pan and cook on medium heat until melted and boiling.
8. Cook and stir 1 minute.
9. Let cool slightly and then pour the mixture over the contents of the bundt pan.
10. Cover with sprayed plastic wrap and let rise until 1 inch below the top of the pan.
11. Remove wrap and place bundt pan on a baking sheet. Bake at 350u0b0F 40-45 minutes.
12. Cover bundt with foil last 15 minutes to prevent over browning.
13. Remove from oven and immediately invert onto serving platter.

rolls, sugar, graham crackers, chocolate chips, marshmallows, marshmallow creme, butter, vanilla

Taken from www.epicurious.com/recipes/member/views/smore-bundt-52439211 (may not work)