Candy Bar Croissants
If you can keep a candy bar around long enough to make these. I bought two Hershey bars to make these, and before I could, my gang had them eaten..lol! Nutella is also wonderful in these.
They are best eaten when fresh out of the oven, or warmed back up for a few seconds in the microwave.
Recipe from my Dec/Jan 2000 Taste of Home issue.
- 1 tube(s)
- (8 ounces) refrigerated crescent rolls
- 1 Tbsp
- plain milk chocolate candy bars ( 1.55 ounces each ), broken into small pieces
- egg, lightly beaten
- 2 Tbsp
- sliced almonds
How to Make Candy Bar Croissants
- 1Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end.
- 2Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375° for 11-13 minutes or until golden brown. Cool on a wire rack.