- 16
- 50 mins
Ingredients
- 1 can Big & Buttery refrigerated crescent dinner rolls
- 3/4 cup Creamy Peanut Butter
- 3 tablespoons packed brown sugar
- 1 3/4 cups miniature marshmallows
- 2 bars (1.55 oz each) milk chocolate candy, broken in small pieces
- 1 egg white, beaten
- 2 tablespoons granulated sugar
Preparation
Step 1
1 Heat oven to 375°F. Line cookie sheet with parchment paper. Unroll dough; separate into 2 rectangles. Place 1 rectangle on cookie sheet; press perforations to seal.
2 In small bowl, mix peanut butter and brown sugar. Spread over dough to within 1/4 inch of edges. Press marshmallows into peanut butter mixture; top with candy bars and remaining dough rectangle. Press edges and perforations to seal. Brush top with egg white; sprinkle with granulated sugar.
3 Bake 15 to 20 minutes or until deep golden brown. Cool 10 minutes. Serve warm or cool.
Serving Size: 1 Serving Calories220 ( Calories from Fat100), Total Fat11g (Saturated Fat4g, Trans Fat0g ), Cholesterol0mg Sodium230mg Total Carbohydrate24g (Dietary Fiber1g Sugars11g ), Protein4g