CANDY BAR CROISSANTS
These shortcut croissants taste as good as they look. The rich, buttery treat combines convenient refrigerated crescent rolls and chocolate bars. -Beverly Sterling, Gasport, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 170 calories, Fat 11g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 250mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
CANDY BAR CROISSANT
Make and share this Candy Bar Croissant recipe from Food.com.
Provided by kzbhansen
Categories Dessert
Time 25m
Yield 8 rolls
Number Of Ingredients 5
Steps:
- Unroll crescents and separate into triangles.
- Brush with butter.
- Arrange candy pieces evenly over the triangles.
- Roll up from wide end. Place point side down on a greased baking sheet. Curve the ends slightly.
- Brush with egg and sprinkle with almonds.
- Bake at 375° for 11-13 minutes until golden brown.
- Cool on wire racks.
- Enjoy and smile LOL.
Nutrition Facts : Calories 180.2, Fat 8.1, SaturatedFat 3.8, Cholesterol 43.9, Sodium 161, Carbohydrate 22, Fiber 1.6, Sugar 7.2, Protein 4.7
CANDY BAR CROISSANTS
Provided by Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- On a lightly floured cutting board, roll out 1 piece of puff pastry into a rectangle about 1/16-inch thick. Brush generously with the melted butter, then place in the refrigerator for 10 minutes to set the butter. Repeat with the remaining sheet of puff pastry.
- Lightly brush the top of the puff pastry with ice water. Arrange the candy bars in a line on the bottom edge, leaving a small space between each. Using a pizza wheel, cut the pastry into strips between the candy bars. Roll the candy bars up tightly, pressing the edges to seal. Place in the freezer to rest while oven heats up.
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment and arrange the croissants at least 4 inches apart, seam-side down. Brush well with melted butter, then bake for 15 minutes. Brush again with butter, rotate the pans, and bake until golden brown, about 10 minutes more. Allow to cool for at least 20 minutes before serving.
HOMEMADE CANDY BARS WITH CHUNKS OF COOKIES AND CARAMELS
Provided by Damaris Phillips
Time 1h50m
Yield 6 to 8 servings, plus leftovers
Number Of Ingredients 8
Steps:
- Preheat the oven to 170 degrees F. Line the back of a cookie sheet with parchment paper or a silicone mat.
- Put the chocolate chips in a stainless steel bowl and place in the oven. Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes. You want the chocolate to melt without getting hot or it will be ruined. Stir until smooth and shiny.
- Pour the melted chocolate out onto the prepared cookie sheet. Spread evenly into an 1/8-inch-thick rectangle. Sprinkle with the cookies and drizzle the Sorghum Caramel over the top. Sprinkle with salt. Gently pick up the pan and drop it on the counter a couple of times. This will help the ingredients settle into themselves. Leave the bar to cool at room temperature, about 1 hour. Break into irregular 3-inch pieces.
- Fill a glass with ice water and set aside.
- Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes. Let the mixture stand for 5 minutes before using.
HOMEMADE CANDY BARS
A chocolate bar with coconut, almonds and chocolate.
Provided by sal
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, cream together the butter and white sugar. Beat in the eggs one at a time, then stir in the flour and cocoa powder. Press the dough evenly into the bottom of the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, then remove from the oven and sprinkle the almonds and coconut over the crust. Drizzle the sweetened condensed milk over the whole pan. Return to the oven.
- Bake for 15 additional minutes in the preheated oven, or until golden. Allow to cool completely before frosting with the prepared frosting and cutting into squares.
Nutrition Facts : Calories 266 calories, Carbohydrate 37.2 g, Cholesterol 39 mg, Fat 12.4 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 6.4 g, Sodium 108.8 mg, Sugar 30.5 g
CANDY BAR CROISSANTS
This recipe is easy yet elegant and I'm sharing this from Tast Of Home Recipe. These are a buttery treat that my family and friend love. This recipe and photo is from Taste Of Home
Provided by Norma DeRemer @PApride
Categories Other Desserts
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough; separate into triangles.
- Brush with butter.
- Arrange candy bar pieces evenly over triangles; roll up from the wide end
- Place pointed side down on a greased baking sheet; curve ends slightly
- Brush with egg and sprinkle with almonds
- Bake at 375 degrees for 11 -13 minutes or until golden brown
- Cool on wire rack
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- Unroll the crescent roll dough and separate into triangles. Brush with the butter. Arrange the candy bar pieces evenly over the triangles and roll up from the wide end.
- Place the point side down on a greased baking sheet and curve the ends slightly. Brush with the egg and sprinkle with the almonds. Bake for 11-13 minutes or until golden brown. Cool on a wire rack.
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