Posted by: marthabernie | May 27, 2014

CHOCOLATE FILLED CRESCENTS

This recipe has been around for years and is very easy to make as a breakfast pastry.  An updated version of the recipe calls for Hershey’s Bliss Milk Chocolate pieces.  However, you can substitute just about any piece of chocolate, and I sometimes make them with the bite sized peanut butter cups.

CHOCOLATE FILLED CRESCENTS

12 Hershey’s BLISS Milk Chocolates, unwrapped

1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 375 degrees F, chop 4 chocolates into small pieces, place in small microwave bowl.  Set aside.  Unroll dough to form 8 triangles; place on chocolate at the center of wide end of each triangle.  Starting at wide end, roll to opposite point; pinch edges to seal.  Place, pointed side down on ungreased cookie sheet.  Curve into a crescent shape.  Bake 10 minutes or until lightly browned.  Microwave reserved chocolate at medium about 30 seconds until melted; stir, drizzle over warm crescents.  Serve slightly warm.


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