| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bars | 1 | Servings | |
INGREDIENTS
| 1 | cn | Pillsbury refrigerate quick crescent, (8 oz.) dinner rolls |
| 2/3 | c | Margarine or butter |
| 2/3 | c | Firmly packed brown sugar |
| 1 | c | Chopped nuts or nut halves |
| 1 | pk | Semi-sweet chocolate pieces; (6 oz.) (1 c.) |
INSTRUCTIONS
Heat oven to 375 degrees. Separate crescent dough into 2 rectangles. Place in ungreased 15 x 10-inch jelly roll pan; press over bottom to form crust, sealing perforations. In small saucepan, combine margarine and brown sugar; boil 1 minute. Pour evenly over dough. Sprinkle with nuts. Bake at 375 degrees for 14 to 18 minutes or until golden brown. Remove from oven; immediately sprinkle with chocolate pieces. Slightly swirl pieces as they melt, leaving some pieces partially melted or whole. Do not spread evenly; cool, cut into bars. Makes 36 to 48 bars. Tip: Bars may be frozen for later use. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 296 by "Diane Geary" <diane@keyway.net> on Nov 23, 1997
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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”