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Candy Bar Crescent Rolls

Candy Bar Crescent Rolls 
Course Breakfast, Dessert, Dessert Party Food
Cuisine American


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


  1. Grease a large baking sheet, set aside.

    In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.

    In a small bowl, whip three eggs, set aside.

    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.

    Add Whipped eggs, brown butter and sea salt to yeast mixture.

    Slowly stir in 1 cup of flour at a time. Dough will be very sticky.

    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.

    Meanwhile preheat oven to 350 degrees F.

    Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.

    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.

    Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.

    Roll up each crescent, ending at the tip of triangle.

    Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.

    Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.

     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.