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.