| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1 |
cn |
Pillsbury refrigerated crescent rolls; (8-ounce) |
| 1/4 |
c |
Brown Sugar Twin |
| 1/3 |
c |
Reduced-calorie margarine |
| 1/2 |
c |
Chopped walnuts; (2 ounces) |
| 2/3 |
c |
Mini chocolate chips; (4 ounces) |
INSTRUCTIONS
Preheat oven to 350 degrees. Pat rolls into an ungreased 10-by-15-inch
jelly roll pan. Gently press dough to cover bottom of pan, being sure to
seal perforations. In a small saucepan, combine Brown Sugar Twin and
margarine. Boil 1 minute. Pour mixture evenly over dough. Sprinkle with
walnuts. Bake 12 to 16 minutes or until golden brown. Remove from oven and
immediately sprinkle with chocolate chips. Slightly swirl pieces as they
melt, leaving some pieces partially whole to create an uneven appearance.
Cool on wire rack. Cut into 32 bars.
HINT: Do not use inexpensive crescent rolls. They will not cover the pan
properly.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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