Grilled Apple and Toffee Monkey Bread

Ingredients:

• 6 tablespoons melted unsalted butter
• 1/4 cup sugar + extra for dusting the pan
• 1 tube (450 g) chilled dough for biscuits
• 1 small Granny Smith apple, peeled and diced
• 8 soft caramel toffee candies, without packaging

Preparation:

1. Preheat grill to medium-high heat, preparing indirect heat.
2. Grease the 8 cups of a 12-cup muffin tin with 2 tablespoons of butter and sprinkle each with a little sugar to lightly coat. Divide the dough into individual muffins, cut each into quarters, and transfer to a large bowl.
3. Add the apple to the bowl and toss with the remaining 4 tablespoons butter and 1/4 cup sugar. Divide the apple and batter mixture evenly among the prepared muffin cups (about 4 pieces of batter per cup) and drizzle with the remaining butter and sugar mixture. Press a caramel candy into the center of each cup, then press firmly into the bottom of the cup.
4. Cover the muffin pan with foil and place it over indirect heat. Cover and cook for 15 minutes, rotating halfway through. Uncover the pan and continue cooking until the bread is golden brown and cooked through, about 20 more minutes.
5. Let cool in the pan for 5 minutes. Carefully, to prevent the hot caramel from spreading, spoon each mini loaf onto a serving platter. If the caramel has cooled and the loaf is sticking to the pan, return it to the wire rack for 1–2 minutes.
6. Note
   
   To transport to your picnic area, fill the molds as directed in the recipe, cover, and place in a portable refrigerator for up to 6 hours..