Candy Bar Croissants
1 (8 ounce) tube refrigerated crescent rolls
1 tablespoon butter or margarine, softened
2 (1.55 ounce) plain milk chocolate candy bars, broken into small pieces
1 egg, 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 degrees F for 11 to 13 minutes or until golden brown.
Cool on a wire rack.
Yields 8 servings.
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