I made these for the 4th of July weekend and they were eaten in no time by just my kids and me.... yummy! I did tweek them because I didn't have any cashews on hand and I cleaned out my freezer and I think I threw away my pecans... ugh!
Instead of cashews I used heat bits, while I think it made the bars a little bit more sweet, they gave a nice crunch and milk chocolatey taste. These will be a keeper at my house. They were very quick and easy, my 13 yo DD actually made them.
Crescent Layer Bars from Pillsbury
INGREDIENTS
| 1 |
can (8 oz) Pillsbury® refrigerated crescent dinner rolls |
| 1 |
cup white vanilla baking chips |
| 1 |
cup semisweet chocolate chips |
| 1 |
cup slivered almonds |
| 1 |
cup cashew halves and pieces |
| 1 |
can (14 oz) sweetened condensed milk (not evaporated) |
DIRECTIONS
| 1. |
Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes. |
| 2. |
Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top. |
| 3. |
Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows. |
| No change. |