Prep Time: 20 min.

Bake Time: 15-20 min.

Servings: 12

Difficulty: Easy

Chocolate and peanut butter rolled up into a handheld 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 the plastic wrap and brush the dough 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 from the wide end to the narrow tip to form crescents.

Place on sprayed baking sheet with the point underneath.

Bake at 350 degrees F 15-20 minutes or until golden brown.

Mix chocolate syrup and peanut butter 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!