"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Candy Bar Croissants, by Judy Prickett, is from Just One More Recipe,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 tube (8oz) refrigerated crescent rolls 1 Tbsp. butter or margarine, softened 2 plain Hershey's milk chocolate candy bars (1.55 oz each) broken into small pieces 1 egg, beaten 2 Tbsp. 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 @ 375º for 11-13 minutes or until golden brown. Cool on a wire rack.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.