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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Candy Bar Croissants Recipe

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This recipe for Candy Bar Croissants is from Dangerfield Tried & Proven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tube (8 oz) refrigerated crescent rolls
1 tbsp. butter or margarine, softened
2 plain milk chocolate candy bars (1.55 oz each), broken into small pieces
1 egg, beaten
2 tbsp. sliced almonds
Directions:
Directions:
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 375º for 11-13 minutes or until golden brown. Cool on a wire rack.

 

 

 

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