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Peanut Butter and Milk Chocolate Chip Crescents

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 5  Minutes

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium260 mg11% DV
Total Carbohydrates28 g9% DV
Dietary Fiber2.0 g8% DV
Sugars17 g
Protein5 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium260 mg11% DV
Total Carbohydrates28 g9% DV
Dietary Fiber2.0 g8% DV
Sugars17 g
Protein5 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  • 1/4 cup HERSHEY'S Milk Chocolate Chips
  • 1 can refrigerated quick crescent dinner rolls (8 oz.)
  • 2 tablespoons nuts finely chopped
  • Powdered sugar or MILK CHOCOLATE DRIZZLE (recipe follows)
  • 1/4 cup REESE'S Peanut Butter Chips

Directions

  • 1. Heat oven to 375°F.
  • 2. Stir together milk chocolate chips, peanut butter chips and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon chip 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 or MILK CHOCOLATE DRIZZLE. Serve warm. 8 crescents.
  • MILK CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S Milk Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Use immediately. About 1/4 cup drizzle.

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