CANDY BAR CRESCENT PUFFS
- 8 oz Pillsbury Crescent Rolls
- 4 snicker or milky way snack-size bars
- 2 T butter, melted
- 1/2 C powdered sugar
- 2 t cocoa
- 2-3 t milk
Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place each candy piece on wide end of triangle and roll up to point. Pinch edges of dough to seal. Dip one side in melted butter and place point-side down into ungreased muffin cups. Bake 12-15 minutes at 375 degrees until golden brown. Remove from pan immediately and cool slightly. Make glaze by beating until smooth powdered sugar, cocoa and milk. Drizzle over warm rolls. Garnish with multi-colored sprinkles, if desired.