Slow cooker caramel pecan monkey bread is incredibly delicious and easy to make and will become your go-to breakfast for special occasions and gatherings.
1 can refrigerated large flaky biscuits (sometimes referred to as “grand” biscuits)
8 tablespoons butter, melted
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 cup chopped Diamond of California Pecans
1/3 cup caramel sauce (ice cream topping or simply melted caramels)
Grease slow cooker and place melted butter in a small bowl. Cut biscuits into quarters. Whisk together granulated sugar and cinnamon in a second small bowl.
Dip biscuit quarters into butter, tossing to coat evenly, then dip in cinnamon-sugar mixture, tossing to coat evenly, and place in the bottom of the slow cooker. Repeat with remaining biscuit quarters. (Be sure to make just one layer, biscuits will be tightly squished).
Sprinkle brown sugar and pecans over the top of the biscuits and pour remaining melted butter over the top.
Cover and cook for 2 1/2 hours on low or until dough is cooked thoroughly. Drizzle caramel sauce over the top and serve hot.