Candy Bar Crescent Rolls ~ A yummy way to use up extra candy

Candy Bar Crescent Rolls

Okay, first I have to thank lovely, Sarah, for sharing the roll recipe years ago, because without that recipe, these babies wouldn’t have been developed. When I first started following A Thrifty Mom, Sarah, had shared a roll recipe. Do y’all remember that? Did you print that delicious roll recipe out?! If you didn’t and want too, go to the highlighted link above. Every time I make them I’m asked time and time again for the recipe. Yes, they’re that good! The other night while making them, (I need to tell you I make them at least once a month if not more. We LOVE these rolls. :)) I thought, “I wonder how these would taste if I slightly adapted them and stuffed them full of our left over Snicker and MilkyWay candy bars?!” I just had to do it! Ohmyheavens, they were so yummy. A soft buttery roll, stuffed with melted candy bars – gooey caramel, chocolate and drizzled with glaze. Yes, please!

Ingredients

• 2 tablespoons active dry yeast
• 1/2 cup white sugar
• 2 cups warm water
• 3 large eggs, whipped
• 3/4 cups unsalted butter, browned
• 1/2 teaspoon sea salt
• 6 cups unbleached all-purpose flour
• Fun size candy bars, your desired brand ( we used MilkyWay & Snicker)
• 2 cups powdered sugar
• Approx. 3 tablespoons milk

Directions

1. Grease a large baking sheet, set aside.
2. In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.
3. In a small bowl, whip three eggs, set aside.
4. In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.
5. Add Whipped eggs, brown butter and sea salt to yeast mixture.
6. Slowly stir in 1 cup of flour at a time. Dough will be very sticky.
7. Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.
8. Meanwhile preheat oven to 350 degrees F.
9. Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.
10. Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.
11. Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.
12. Roll up each crescent, ending at the tip of triangle.
13. Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.
14. Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.
15.  Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

*Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.