Chocolate Toffee Crescent Bars -- Quad-Cities Online Recipe Book
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Chocolate Toffee Crescent Bars

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Ingredients

1 can (8 ounces) crescent dinner rolls
2/3 cup brown sugar, packed
2/3 cup margarine or butter
Chopped nuts
1 cup chocolate chips

Instructions

Preheat oven to 375 degrees. Separate crescent dough into 2 large rectangles. Place in an ungreased 15x10-inch jelly roll pan. Gently press dough to cover bottom of pan. Seal perforations. In a small saucepan, combine brown sugar and margarine. Boil one minute. Pour evenly over dough. Sprinkle with nuts. Bake for 14-18 minutes. Remove from oven. Immediately sprinkle with chocolate chips. Slightly swirl pieces as they melt. Cool. Cut into 2-inch bars. Yields two dozen.

Elene Waters
Aledo



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  Today is Wednesday, Oct. 1, the 274th day of 2014. There are 91 days left in the year.

1864 -- 150 years ago: It is rumored in the streets that the 13 negroes sent to Quincy on the Moline quota were refused. We think this must be a mistake.
1889 -- 125 years ago: Harvey McKenna, of Detroit, billiard player matched to play Wizard Schafer in New York in January for the world championship, was a professional friend and manager, Billy Catton in Rock Island.
1914 -- 100 years ago: Levi Cralle, former Rock Island county sheriff, had come from his farm near Mitchell, S.D. to visit friends in the city.
1939 -- 75 years ago: Work is being rushed on the new high school building in Orion to replace the one destroyed by fire last winter. Classes are being held in churches.
1964 -- 50 years ago: Rehearsals for the 84th season of the Handel Oratorio Society chorus will begin at 7:30 p.m. Monday on the stage of Centennial Hall, Augustana College.
1989 -- 25 years ago: The Rock Island City Council's plan announced this week to have the federal government vacate Valley Homes public housing and move residents to Arsenal Courts to reduce density may not be feasible.






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