Butterscotch Crescents

(from mredwine’s recipe box)

Source: Robin Summerford

Categories: Bread, Dessert

Ingredients

  • Butterscotch Crescents
  • 2 pkgs crescents rolls
  • Filling:
  • 1 melted stick butter
  • 2/3 cup coconut
  • 2/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 2 TBS flour
  • Butterscotch Glaze:
  • 1/2 cup brown sugar
  • 2 TBS evaporated milk
  • 2 TBS butter
  • Boil one minute.
  • Add 1 cup powdered sugar. Blend with mixer and spoon onto warm rolls.

Directions

  1. Open two packages of crescent rolls in a tube. Mix filling and drop a spoonful onto each crescent roll. Roll up and place on cookie sheet (pinch the edges together so it doesn’t seep out while baking.)

  2. Bake as directed on tube of rolls. Cool for a minute or two and top with warm glaze.

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