Chocolate Quickie Stickes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 48
• 8 tablespoons butter or 8 tablespoons margarine, divided
• 3/4 cup packed light brown sugar
• 4 tablespoons hershey's cocoa powder, divided
• 5 teaspoons water
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped cashews (optional)
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 2 tablespoons granulated sugar

Recipe

• 1 heat oven to 350°f
• 2 melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water.
• 3 cook over medium heat, stirring constantly, just until mixture comes to boil.
• 4 remove from heat; stir in vanilla.
• 5 spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1-3/4-inches in diameter).
• 6 sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.
• 7 unroll dough; separate into 8 rectangles; firmly press perforations to seal.
• 8 melt remaining 2 tablespoons butter; brush over rectangles.
• 9 stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles.
• 10 starting at longer side, roll up each rectangle; pinch seams to seal.
• 11 cut each roll into 6 equal pieces.
• 12 press gently into prepared pans, cut-side down.
• 13 bake 11 to 13 minutes or until light brown.
• 14 remove from oven; cool 30 seconds.
• 15 invert onto cookie sheet.
• 16 let stand 1 minute; remove pans.
• 17 serve warm or cool completely.
• 18 another variation:.
• 19 rolls can be baked in two 8-inch round baking pans.
• 20 heat oven to 350°f
• 21 cook chocolate mixture as directed; place half in each pan.
• 22 prepare rolls as directed; place 24 pieces, cut-side down, in each pan.
• 23 bake 20 to 22 minutes.
• 24 cool and remove from pans, as directed above.