Prep Time: 20 min.

Bake Time: 1-11 min.

Servings: 8

Difficulty: Easy

Chocolate peanut butter rolled up into a hand held crescent for the perfect treat!

Ingredients

12 Rhodes Yeast Dinner Rolls, thawed to room temperature
3 Tbsp softened butter
12 mini peanut butter cups
1/2 Cup chocolate syrup
1/4 Cup peanut butter

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 18 inch circle. Cover with plastic wrap and let rest 15-20 minutes.

Remove wrap and brush circle with softened butter. Cut into 12 equal pie shaped pieces.

Cut each peanut butter cup in half and place 2 pieces cut side down on the widest part of each pie shape. Roll the dough up from the widest part to the smallest.

Place on sprayed baking sheet with the point underneath. Cover with sprayed plastic wrap and let rise for 20 minutes.

Remove plastic wrap then bake at 350 degrees F 15-20 minutes or until golden brown.

Mix chocolate syrup and peanutbutter together. Heat in microwave for 15 seconds at a time until it is a drizzling consistency.

Line up the crescents on a plate or serving dish and drizzle with the chocolate peanut butter mixture. Enjoy!