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Ingredients Jump to Instructions ↓

  1. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

  2. 2 cups flaked or shredded coconut

  3. 1 can (14 oz) sweetened condensed milk (not evaporated)

  4. 1/8 to 1/4 teaspoon almond extract

  5. 1 bag (6 oz) semisweet chocolate chips (1 cup)

  6. 2 tablespoons creamy or crunchy peanut butter

  7. 1/2 cup chopped almonds, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.

  2. If using crescent rolls: Unroll dough; separate into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust, pressing edges and perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust.

  3. Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.

  4. Bake 16 to 20 minutes or until edges are golden brown and filling is set. Cool in pan on cooling rack 15 minutes.

  5. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars; sprinkle with almonds. Refrigerate until chocolate is set, about 30 minutes. For bars, cut into 6 rows by 6 rows.

  6. Peanut butter subtly flavors the chocolate topping on these bars; more important, it adds creamy texture and keeps the chocolate from hardening.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Bar)

  9. Calories 120 (Calories from Fat 50),

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