This recipe is for slow cooker turtle monkey bread and every word in that title makes me smile! For one thing, I never thought I would HEAR, let alone write, those words together in the same sentence. Cooking in a slow cooker is a favorite of mine, but cooking bread in one is a fairly new idea for me. Making a dessert in a slow cooker, however, to me is amazing! Monkey bread is ALSO a favorite of mine too… so turtle monkey bread just sounds so good, so of course I had to give this a try!

The best thing about this bread comes from the fact that you use basic ingredients for this including refrigerated buttermilk biscuits, which if you’re anything like me, you always have in the house. You’ll also need pecan halves, whipping cream, and milk chocolate chips.  The bread will take 1-2 hours to cook, which is pretty quick for a slow cooker.

You’ll want to test with a knife from time to time but and as long as it comes out clean, you’re good. You need to be careful taking the bread out too.  You’ll need to cover the cooker with towels for about 10 minutes after you’ve uncovered it and then use a knife around the edges before you can pull the bread out, but all that work is worth it when you have this wonderfully smelling turtle monkey bread before you.  You will not have any leftovers for this dish!

Here’s what you need:

2/3 cup packed brown sugar
1/2  cup butter
1/4 cup granulated sugar
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
3/4 cup pecan halves
2 tablespoons whipping cream
1/3 cup milk chocolate chips

This awesome recipe is coming to you today thanks to I find myself using my slow cooker quite a bit lately, but this is most certainly new to me! I never even considered using a slow cooker for something like THIS! If you would like to know more, then be sure to head on over to now for the full instructions. Enjoy!