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Prep Time: Cook Time: Total Time:
1 (8 ounce) can refrigerated crescent dinner roll
1/2 cup sugar
1/4 cup peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup corn syrup
1 teaspoon vanilla
1 egg
1 1/2 cups miniature marshmallow
3/4 cup salted peanuts or other nuts, chopped
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
Preheat oven to 375. Unroll dough into 2 long rectangles. Place in ungreased 13x9" pan; press over bottom to form crust. Firmly press perforations to seal. Bake at 375 for 5 minutes.
In medium bowl, combine sugar, peanut butter and cream cheese; blend until smooth.
Stir in corn syrup, vanilla and egg; mix well. Pour mixture over partially baked crust; spread evenly. Sprinkle with marshmallows, peanuts and chocolate chips. Return to oven and bake an additional 25 to 30 minutes or until filling is firm to touch. Cool completely. Refrigerate 1 to 2 hours. Cut into bars. Store in refrigerator.
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ROCKY ROAD CRESCENT BARS
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 (8 ounce) can refrigerated crescent dinner roll
1/2 cup sugar
1/4 cup peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup corn syrup
1 teaspoon vanilla
1 egg
1 1/2 cups miniature marshmallow
3/4 cup salted peanuts or other nuts, chopped
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
Preheat oven to 375. Unroll dough into 2 long rectangles. Place in ungreased 13x9" pan; press over bottom to form crust. Firmly press perforations to seal. Bake at 375 for 5 minutes.
In medium bowl, combine sugar, peanut butter and cream cheese; blend until smooth.
Stir in corn syrup, vanilla and egg; mix well. Pour mixture over partially baked crust; spread evenly. Sprinkle with marshmallows, peanuts and chocolate chips. Return to oven and bake an additional 25 to 30 minutes or until filling is firm to touch. Cool completely. Refrigerate 1 to 2 hours. Cut into bars. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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