Chocolate Toffee Crescent Bars
- 1 cn Pillsbury refrigerate quick
- -crescent, (8 oz.) dinner
- -rolls
- 2/3 c Margarine or butter
- 2/3 c Firmly packed brown sugar
- 1 c Chopped nuts or nut halves
- 1 pk Semi-sweet chocolate pieces;
- -(6 oz.) (1 c.)
Heat oven to 375 degrees. Separate crescent dough into 2 rectangles. Place
in ungreased 15 x 10-inch jelly roll pan; press over bottom to form crust,
sealing perforations. In small saucepan, combine margarine and brown sugar;
boil 1 minute. Pour evenly over dough. Sprinkle with nuts. Bake at 375
degrees for 14 to 18 minutes or until golden brown. Remove from oven;
immediately sprinkle with chocolate pieces. Slightly swirl pieces as they
melt, leaving some pieces partially melted or whole. Do not spread evenly;
cool, cut into bars. Makes 36 to 48 bars. Tip: Bars may be frozen for later
use.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 296 by "Diane Geary"
on Nov 23, 1997
in ungreased 15 x 10-inch jelly roll pan; press over bottom to form crust,
sealing perforations. In small saucepan, combine margarine and brown sugar;
boil 1 minute. Pour evenly over dough. Sprinkle with nuts. Bake at 375
degrees for 14 to 18 minutes or until golden brown. Remove from oven;
immediately sprinkle with chocolate pieces. Slightly swirl pieces as they
melt, leaving some pieces partially melted or whole. Do not spread evenly;
cool, cut into bars. Makes 36 to 48 bars. Tip: Bars may be frozen for later
use.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 296 by "Diane Geary"
