Recipe by newspapergal
This is a delicious, simple dessert recipe that I adapted with Pillsbury crescent rolls. I whipped it up one weeknight, and it baked while we ate dinner. It's best served warm, and it's moist & chocolate-y. This could also be a nice sweet treat for a brunch.
Top Review by mums the word
Rich, ooey and gooey and a touch of cinnamon too. My 12 yr old daughter (Abbey) made this with just a bit of guidance from me. We thought it was very yummy. (It was done in 30 minutes, so watch carefully). Thanks for this simple, yummy treat!
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 1⁄2 teaspoons cinnamon
- 1 tablespoon butter
- 1 (8 ounce) can crescent rolls
- 2⁄3 cup chocolate chips, i use special dark chips, plus
- 1⁄3 cup chocolate chips (optional)
- 1⁄4 cup chopped nuts (I use pecans)
- 1⁄2 tablespoon butter, melted
Directions See How It's Made
- Heat oven to 375ºF.
- In small bowl, combine flour, sugar and cinnamon.
- Cut in 1 tablespoon butter until crumbly; set aside.
- Unroll crescent dough; firmly press perforations to seal.
- Sprinkle with 2/3 cup chocolate chips, nuts and 3/4 of the streusel mixture.
- Starting at long side, roll up the dough; pinch edge to seal.
- Place in greased pan; I use a regular-sized loaf pan.
- Brush with melted butter; sprinkle with remaining streusel.
- Bake at 375°F for 30 to 40 minutes or until deep golden brown.
- Cool 10 minutes.
- While cooling, melt remaining 1/3 cup chocolate chips, and spread or drizzle on top of crescent roll.
- Serve warm.