Coconut And Candy Crescent Rolls

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 1/4 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 2 tablespoons chopped walnuts
• 1 (8 ounce) can pillsbury refrigerated crescent dinner rolls
• 1/4 cup coconut
• 2 (3 2/3 ounce) chocolate-coated caramel nougat bars, each cut into 4 pieces*
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1/4 cup pillsbury creamy supreme vanilla frosting (from 16-oz. can)
• 2 teaspoons milk

Recipe

• 1 heat oven to 375°f grease cookie sheet. in small bowl, combine graham cracker crumbs, brown sugar and walnuts; mix well. set aside.
• 2 separate dough into 8 triangles. sprinkle coconut evenly on triangles. place candy piece on each triangle. roll up, starting at shortest side of triangle, rolling to opposite point. pinch all edges to seal.
• 3 dip each filled crescent in melted butter; coat with crumb mixture. place on greased cookie sheet.
• 4 bake at 375°f for 12 to 18 minutes or until golden brown. remove from cookie sheet. cool 10 minutes.
• 5 in small bowl, combine frosting and milk; blend well. drizzle over rolls. serve warm.