Step 1

Preheat the oven to 350°F (180°C).

Step 2

Cut each biscuit in half. Flatten a biscuit half slightly with your fingers and place a milk chocolate nugget in the center. Gather the edges of the biscuit dough around the chocolate and pinch to seal. Gently roll between your hands to form a ball. Repeat with the remaining biscuit halves and chocolate.

Step 3

Add the graham cracker crumbs to a shallow bowl. Dip a biscuit ball in the melted butter to coat, then toss in the graham cracker crumbs until fully coated, shaking off any excess.

Step 4

Lightly grease a 12-inch cast iron skillet with a bit of the melted butter. Starting at the outer edge, arrange the biscuit balls seam-side down in the prepared skillet.

Step 5

Transfer the pan to the oven and bake for 20 minutes, or until the biscuits are puffed and golden brown.

Step 6

Scatter the chocolate chunks and marshmallows all over the monkey bread. Return to the oven for another 5 minutes, or until the marshmallows are golden.

Step 7

Let the monkey bread cool for 5 minutes before serving.

Step 8

Enjoy!