Crescent Layer Bars
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
3 dozen bars
ingredients
- 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup slivered almonds
- 1 cup cashew halves
- 1 (14 ounce) can sweetened condensed milk (not evaporated)
directions
- 1) Heat oven to 375 degrees (350 degrees for dark or nonstck pan). Grease bottom and sides of 13x9 pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
- 2) Remove partially baked crust from oven. Sprinkle white chocolate chips, chocolate chips, almonds and cashews evenly over crust. Pour sweented condensed milk evenly over top.
- 3) Bake 20 to 25 longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. Cut into 6 rows by 6 rows.
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Reviews
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This was a wonderful recipe. I changed it up by using peanut butter chips, dark chocolate chips and pecans instead of cashews. I also added coconut and toffee chips. My family finished them off in 20 mins and begged for more. They ask for them at least once every two weeks. Thanks again for the inspiration.
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These were really easy to make and taste fabulous. I think my husband has eaten about a third of them by himself this weekend! The nuts and crescent roll crust contrast nicely with the sweetness of the chocolate and condensed milk. I love the idea of using a tube of crescent rolls as a crust for dessert bars! Thanks. Made for Spring PAC '09
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Five stars all the way. Very nice looking and tasting. Took to a potluck at work and many requests for the recipe. The ease of fixing this makes it a repeat in my house. I could not find any vanilla chips so used all chocolate and it still turned out nicely. Thank you for posting and I'm anxious to try your other posts. Shirl
Tweaks
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This was a wonderful recipe. I changed it up by using peanut butter chips, dark chocolate chips and pecans instead of cashews. I also added coconut and toffee chips. My family finished them off in 20 mins and begged for more. They ask for them at least once every two weeks. Thanks again for the inspiration.
RECIPE SUBMITTED BY
<p>Hi! <br /><br />Orignally from Chicago, I now live in the sunny Phoenix with hubby, Tom, son, Justin and our dogs, Axel and Jhazmine and kitty, Muggles. <br /><br />I have a compulsion/obsession for cookbooks. My husband says we may have to build a wing onto the house...I have soooo many. I really do not have a favorite, although I do like the Taste of Home books because they contain recipes my family will actually eat. My passions are cooking great food for family and friends, music and traveling to warm, tropical places...oh and SHOPPING!</p>