Choco Marshmallow Blossoms
I have had a few containers of Pillsbury Grands! Homestyle Buttermilk Reduced Fat Biscuits in my refrigerator for a few weeks now. I bought them with the intention to make some yummy Monkey Bread, but it never happened. Monkey Bread typically requires lots of butter, and with my current weight loss goals, the two just didn’t seem to go together.
Today after dinner, I decided to come up with a tasty treat that the entire family could enjoy. A cake or something large with too many pieces was out of the question. I can’t have extras laying around….not right now anyway. I wanted to find a way to use up some of these biscuits in my fridge, so I let my creative juices flow. I happened to have some milk chocolate chips on hand, as well as some peppermint mini marshmallows that I got at 90% off at Target. These Choco Marshmallow Blossoms were born.
I debated calling them Choco Cinnamon Blossoms since those are the flavors you taste the most, but then I thought people would be confused by the pink fluff at the top. Regular mini marshmallows will definitely work, as the peppermint flavor isn’t very strong anyway. I do like the pink coming out the top though; it reminds me of a flower.
- 1 pkg Pillsbury Grands! Homestyle Buttermilk Reduced Fat Biscuits
- 4 tsp Brummel & Brown Spread (or butter)
- 2 Tbs sugar
- 1 tsp cinnamon
- 48 milk chocolate chocolate chips – I use the bigger Guittard chips
- 48 peppermint mini marshmallows – regular mini marshmallows will work
- Preheat oven to 350°.
- Roll Pillsbury Grands! Biscuits out with a rolling pin. Don’t make them very thin. You just want them rolled out enough to be able to wrap around all of the ingredients.
- Spread ½ tsp Brummel & Brown spread on each biscuit and sprinkle cinnamon and sugar mixture over the top of each one.
- Add 6 chocolate chips and 6 marshmallows to each biscuit and wrap up into a ball.
- Place biscuits in greased muffin tin and bake for 13 minutes.