Thursday, January 20, 2011

Candy Bar Croissants

1 8.oz tube refrigerated crescent roll
1 tbsp. butter, melted
8 pack of miniature chocolate bars (I chose Hershey’s)
1 egg, beaten
2 tbsp. sliced almonds

Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange one mini candy bar on the wide end of the roll. Roll up from the wide end. Place point side down on a greased baking sheet. Brush with egg and sprinkle with almonds. Bake at 375 degrees for 11 to 13 minutes or until golden brown. They are best when they are slightly warm!...

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