Rocky Road Crescent Bars *(GOOD)*

By carvalhohm

Ingredients

• 1 1 1 can (8 oz) refrigerated crescent dinner rolls
• 1 1 1 package (8 oz) cream cheese, softened
• 1/2 1/2 1/2 cup sugar
• 3/4 3/4 3/4 cup peanut butter
• 1/2 1/2 1/2 cup corn syrup
• 1 1 1 teaspoon vanilla
• 1 1 1 egg
• 1 1/2 1 1/2 1/2 cups miniature marshmallows
• 3/4 3/4 3/4 cup salted peanuts, chopped
• 1 1 1 bag (6 oz) semisweet chocolate chips (1 cup)

Details

Servings 36
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°. Unroll dough and separate into 2 long rectangles. Place in ungreased 15x10x1-inch pan or 13x9-inch pan; press over bottom of pan to form crust. Press edges and perforations to seal.

2 In medium bowl, mix cream cheese, sugar and peanut butter until smooth. Add corn syrup, vanilla and egg; blend well. Pour peanut butter mixture over crust. Sprinkle with marshmallows, peanuts and chocolate chips.

3 Bake 15x10x1-inch pan 18 to 22 minutes, 13x9-inch pan 25 to 30 minutes or until filling is puffed and edges are deep golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows.
Corn syrup is available in a light and dark variety. Light corn syrup, which has a milder, sweet flavor, has been clarified to remove color and cloudiness.

1 Serving (1 Bar): Calories 160