Candy Bar Crescent Puffs Recipes

CANDY BAR CRESCENT PUFFS

Steps:

• Heat oven to 375°C.
• Separate dough into 8 triangles.
• Cut each candy bar in half crosswise.
• Place one candy piece on shortest side of each triangle.
• Roll up, starting at the shortest side and roll to opposite side.
• Pinch edges of dough to seal; dip one side in melted butter.
• Place rolls point side down in ungreased muffin cups.
• Bake at 375°F for 12 to 15 minutes or until golden brown.
• Remove from pan; cool slightly.
• In small bowl, mix all glaze ingredients until smooth.
• Drizzle over warm rolls and garnish with sprinkles.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Preheat oven to 375°F.
• Combine sugar, flour and ground cinnamon.
• Dip marshmallow in to melted margarine.
• Roll in sugar-cinnamon mixture.
• Wrap a crescent triangle around marshmallow, completely covering it.
• Squeeze edges of dough tightly to seal.
• Dip in margarine and place in muffin tin.
• Repeat for all marshmallows and crescent triangles.
• Place muffin pans on aluminum foil.
• Bake at 375°F for 10-15 minutes or until golden brown.
• Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

CANDY BAR CROISSANT

Steps:

• Unroll crescents and separate into triangles.
• Brush with butter.
• Arrange candy pieces evenly over the triangles.
• Roll up from wide end. Place point side down on a greased baking sheet. Curve the ends slightly.
• Brush with egg and sprinkle with almonds.
• Bake at 375° for 11-13 minutes until golden brown.
• Cool on wire racks.
• Enjoy and smile LOL.

CANDY BAR CROISSANTS

Steps:

• On a lightly floured cutting board, roll out 1 piece of puff pastry into a rectangle about 1/16-inch thick. Brush generously with the melted butter, then place in the refrigerator for 10 minutes to set the butter. Repeat with the remaining sheet of puff pastry.
• Lightly brush the top of the puff pastry with ice water. Arrange the candy bars in a line on the bottom edge, leaving a small space between each. Using a pizza wheel, cut the pastry into strips between the candy bars. Roll the candy bars up tightly, pressing the edges to seal. Place in the freezer to rest while oven heats up.
• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment and arrange the croissants at least 4 inches apart, seam-side down. Brush well with melted butter, then bake for 15 minutes. Brush again with butter, rotate the pans, and bake until golden brown, about 10 minutes more. Allow to cool for at least 20 minutes before serving.

CANDY BAR PAIN AU CHOCOLAT

Steps:

• Preheat the oven to 425 degrees F. Line a sheet tray with a silicone mat.
• Lay one sheet of puff pastry flat on a cutting board with the long edge facing you. Cut the pastry sheet in half crosswise, then cut each piece diagonally from the top left corner to the bottom right corner. Rotate the triangles with the center points facing away from you. Whisk the egg yolks and milk together in a bowl. Brush the sheets with the egg mixture and sprinkle with sugar. Lay a candy bar at an end closest to you and roll the puff pastry up toward the tip. Repeat with the remaining three triangles and the second sheet of puff pastry. Set on the lined sheet tray.
• Brush the top of each pastry with the egg wash. Bake until the tops are golden brown and puffed, about 15 minutes.

CANDY CRESCENTS

Steps:

• Unroll dough and separate into triangles as directed on the package.
• Break candy bars into shapes that will fit in the crescent roll.
• Sprinkle broken candy bits onto crescent roll.
• Roll crescent up as directed on package.
• Bake according to package.
• Warm Nutella up in microwave and drizzle over baked rolls.
• Enjoy!