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Coconut and Candy Crescent Rolls

Coconut and Candy Crescent Rolls
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8
Like baked candy bars, these crescents surround a chocolate, nut and coconut filling for a sweet treat that can't be beat!
Updated October 9, 2018
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Claire Dias
Clovis, California

Ingredients

  • 1/4 cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped walnuts
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1/4 cup coconut
  • 2 (3.7-oz.) chocolate-coated nougat and peanut candy bars, each cut into 4 pieces*
  • 2 tablespoons butter or margarine, melted
  • 1/4 cup Pillsbury™ Creamy Supreme™ Vanilla Frosting (from 16-oz. can)
  • 2 teaspoons milk

Steps

  • 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.

  • *Eight snack-size candy bars can be used. Do not cut into pieces.

Nutrition Facts

Serving Size: 1 Roll
Calories
330
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
7g
35%
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
24g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fruit; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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