Wednesday, December 22, 2010

Crescent Layer Bars

I made these for a 'graduation' party for our Financial Peace class that Don facilitates. I doubled the recipe and did it in a jelly roll pan. We didn't have white baking chips, but had white block chocolate, so cut that up and used that. Yummy!

Crescent Layer Bars

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.
If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

1 comment:

  1. Oh yum. That looks and sounds amazing.

    Are you still able to get the Recipe Creations crescent dough? I love that but both my HEB and Wal-Mart have quit carrying it. :-(