Wednesday, February 1, 2017


I have had this recipe printed for almost a year. I finally tried it and LOVE it! See my changes in bold. ="separator" style="clear: both; text-align: center;">


adapted slightly from

2 (8 oz packages) refrigerated crescent rolls (8 count each)
2/3 c. butter
1/2 - 2/3 c. firmly packed brown sugar
1 c. chopped nuts
3/4 c. nutella, warmed
**see note below( or use 1 c. semi sweet chips instead...

Preheat oven to 375. Unroll crescent dough into 2 long rectangles. Press in an ungreased 10" X 15" jelly roll pan (you need sides), sealing perforations.  Beth used 2 cans to fill up her jelly roll pan

In small saucepan, combine butter and brown sugar ; boil for 1 minute. Pour evenly over dough. Sprinkle with nuts.

Bake for 14 - 16 minutes or until golden brown. Warm nutella in the last few minutes of baking so it drizzles easier. Immediately drizzle top with warmed nutella - using a fork.Beth spread this on. (**Or you may sprinkle 1 c. semi sweet chocolate chips over the top, letting them melt for a few minutes. Spread slightly.)

Cool completely; cut into bars.

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