Rocky Road Crescent Bars Recipes

ROCKY ROAD CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Cut a 10-inch circle of parchment and put it on a turned-over baking sheet.
• Unroll the crescent roll dough on a work surface and separate the triangles. Spoon about 1 teaspoon each chocolate cookies, chocolate chips, almonds and marshmallows onto the short end of each crescent triangle. Fold in the sides over the filling, then roll up from the short end to the opposite point, making sure the filling stays inside. Tightly pinch the edges together to seal completely.
• Place a 4-inch ramekin in the middle of the prepared baking sheet and arrange the crescent rolls in circle around the ramekin; the rolls should be touching end to end. Remove the ramekin.
• Bake until the rolls are just beginning to brown, about 8 minutes. Remove from the oven and put the remaining marshmallows in the center ring. Return to the oven and bake until the rolls are golden brown and the marshmallows are melted, puffed and golden brown on top, about 8 minutes more. Use the parchment liner to slide the ring onto a serving plate. Drizzle with the hot fudge sauce and sprinkle with additional almonds. Serve immediately.

ROCKY ROAD CRESCENT BARS

Steps:

• Heat 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 degrees 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.
• Enjoy!