- 1 tube (8 ounces) refrigerated crescent rolls
- 1 tablespoon butter, softened
- 2 plain milk chocolate candy bars (1.55 ounces each), broken into small pieces
- 1 egg, lightly beaten
- 2 tablespoons sliced almonds
- Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end.
- Place 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. Yield: 8 servings.
Originally published as Candy Bar Croissants in Taste of Home December/January 2000, p9
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Reviewed Dec. 8, 2013
"These were just ok."