Coconut and Candy Crescent Rolls

Like baked candy bars, these crescents surround a chocolate, nut and coconut filling for a sweet treat that can't be beat! MORE+ LESS-

Bake-Off® Contest 39, 2000

Clovis, California

1/4

cup graham cracker crumbs

tablespoons brown sugar

tablespoons chopped walnuts

(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

1/4

cup coconut

(3.7-oz.) chocolate-coated nougat and peanut candy bars, each cut into 4 pieces*

tablespoons butter or margarine, melted

1/4

cup Pillsbury™ Creamy Supreme™ Vanilla Frosting (from 16-oz. can)

teaspoons milk

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1

Heat oven to 375°F. Grease cookie sheet. In small bowl, combine graham cracker crumbs, brown sugar and walnuts; mix well. Set aside.
2

Separate dough into 8 triangles. Sprinkle coconut evenly on triangles. Place candy piece on each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Pinch all edges to seal.
3

Dip each filled crescent in melted butter; coat with crumb mixture. Place on greased cookie sheet.
4

Bake at 375°F. for 12 to 18 minutes or until golden brown. Remove from cookie sheet. Cool 10 minutes.
5

In small bowl, combine frosting and milk; blend well. Drizzle over rolls. Serve warm.