Warm and gooey.

Doughy and dusted with cinnamon and sugar.

These are absolutely delicious and very rich. Perfect paired with a cup of coffee or hot apple cider, they'd make a wonderful treat for Thanksgiving morning.

The original recipe calls them caramel snickerdoodles, I guess because of the cinnamon and sugar, but when I went to make these I only had crescent rolls so that's why we call them caramel crescent roll bites.

Whatever you want to call them is fine just make sure you call the family in to enjoy them with you or you may end up eating them all by yourself!

What you'll need:
1 can of crescent rolls
16 caramel bites unwrapped
cinnamon and sugar


What you'll do:
Unroll the crescent rolls and cut them into two pieces. (They won't be exact but from the picture above you can see how we divided them.)
Place a caramel square in the center of each piece and roll it up so that the dough completely covers the caramel.
Roll your caramel stuffed dough ball in the cinnamon and sugar.
Bake at 350 degrees for 10 to 12 minutes or until golden brown.


Allow to warm a tad because the caramel will be oozing and hot but then gobble them up because the
caramel will be oozy and warm :-)

A couple of notes:
You probably want to line your cookie sheet with parchment paper since some of the caramel may leak during baking.
These are best eaten warm. Once they cool the caramel becomes slightly hard and not as tasty.



2 Comments

  1. These are very delicious treats. I'm assuming you can use any "soft" candy for the middle filling? Like, hershey kisses, rolos or reeses peanut butter cups...?? Might give it a try and see how it turns out. I'll let you know.

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    Replies
    1. I don't see why you couldn't :-) Another favorite of ours is to lay the crescent roll flat, spread peanut butter on it and then sprinkle chocolate chips on it before rolling it up and baking...so very good!

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