Butterscotch Crescents Recipes
BUTTERSCOTCH CRESCENTS
Found this on the Hershey's website while searching for ways to use up the after-the-holidays supplies. I love butterscotch (not quite as much as I do caramel, but...)stuff like this is a great thing for me to pop in the oven when I have company for movies and nosh. I already make a version with little bite-sized candy bars and they are always gone by the first few minutes of the movie. I think that the addition of the coconut to the chips is divine!
Provided by Redneck Epicurean
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Stir together butterscotch chips, coconut and nuts in small bowl.
- Unroll dough to form 8 triangles.
- Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough.
- Starting at shortest side of triangle, roll dough to opposite point.
- Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
- Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 171.1, Fat 7, SaturatedFat 4.1, Cholesterol 14.2, Sodium 185.3, Carbohydrate 23.8, Fiber 1.4, Sugar 9.7, Protein 3.4
BUTTERSCOTCH DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g
COCONUT BUTTERSCOTCH CRESCENTS
I found this recipe in my crescent section of my folder of recipes. I remember making these and they're like a quick version of a bear claw or nut danish. They are very yummy!
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 25m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 375°F.
- 2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
- 3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.
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