Sunday, October 4, 2015

Nutella Toffee Crescent Bars

For some reason, I remember the day my daughter first made this lovely dessert...many years ago.  

(hover over image to pin)

The recipe card I have has my daughter's writing and she's the one who made it as a teenager...over 30 years ago. (Sorry Deb!=)

I decided to change it up just a bit and instead of sprinkling the top with chocolate chips, and letting them melt, I used warmed nutella.
I also reduced the sugar a tad (from 2/3 c. to 1/2 c.) and found it to be sweet enough. 


This is simple and so tasty.  Using a crescent roll dough makes it a breeze to put together.  

I think this one is company-worthy too...the neighbors might even sneak over when they smell it baking! 

It tastes much like the saltine toffee I make at holiday time. 

(Not familiar with Nutella?  It's a chocolate hazelnut spread that can be found in most stores on the shelf alongside peanut butter).  IT'S PHENOMENAL STUFF!!! 


1 (8 ozs) refrigerated crescent rolls (8 count)
(Pillsbury makes a crescent roll sheet now that would make it easier)
2/3 c. butter
1/2 - 2/3 c. firmly packed brown sugar
(I found 1/2 c. to be adequate)
1 c. chopped nuts
3/4 c. nutella, warmed
**see note below( or use 1 c. semi sweet chips instead...

Preheat oven to 375. Unroll crescent dough into 2 long rectangles. Press in an ungreased 10" X 15" jelly roll pan (you need sides), sealing perforations. 

In small saucepan, combine butter and brown sugar ; boil for 1 minute. Pour evenly over dough. Sprinkle with nuts. 

Bake for 14 - 16 minutes or until golden brown. Warm nutella in the last few minutes of baking so it drizzles easier. Immediately drizzle top with warmed nutella - using a fork. (**Or you may sprinkle 1 c. semi sweet chocolate chips over the top, letting them melt for a few minutes. Spread slightly.) 

Cool completely; cut into bars.

Yield: 40- 48 bars 

more recipes using crescent rolls...

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