We switched out the graham crackers for crescent dinner rolls to make these tasty s'mores-inspired treats. They puff up so nicely in the oven!
What You Need
Original recipe yields 16 servings
2 cans (8 oz. each) refrigerated crescent dinner rolls
16 JET-PUFFED Toasted Coconut Marshmallow s
1/2 cup BAKER'S Semi-Sweet Chocolate Chips
2 Tbsp. butter, melted
1-1/2 cups powdered sugar
2 Tbsp. milk
1/3 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Separate dough into 16 triangles. Place one marshmallow on top of each dough triangle; sprinkle with chocolate. Wrap 1 dough triangle around each marshmallow, completely covering marshmallow and chocolate with dough; pinch edges of dough together to seal. Dip sealed sides in butter; place, sealed-sides down, in 16 muffin pan cups sprayed with cooking spray. Place muffin pans on baking sheet.
Bake 12 to 15 min. or until golden brown. Meanwhile, mix powdered sugar and milk.
Remove baked puffs from muffin pans to wire racks. Drizzle with the powdered sugar glaze; sprinkle with nuts. Serve warm.
Prepare using your favorite marshmallow flavor.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.