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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 24 |
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You’ll have to forgive me for the name of this, but it’s the actual name that came on the recipe from someone I worked with back in the mid 90’s. She brought them to an office “Sweetest Day”, and it was instant love for those of us with a massive sweet-tooth. Read more . I couldn’t recall ever seeing a recipe with this name or these ingredients – then or since. I’ve wondered if they didn’t come on a Pillsbury crescent roll can or handout, as the first ingredient is that dough. Wherever Helen got the recipe, I’m sure glad she willingly shared it with us…they’re addictive little treats. Perhaps you’ll have to change the name before you can consume them…“Have a ZIT” is just very unappetizing, but I wanted to share the original name with you! Ingredients:
1 refrigerated tube of crescent dough (pillsbury is now making the crescent dough in a solid sheet without the perforations – perfect for this recipe) |
4 tablespoons butter |
1 cup brown sugar |
1 (11.5 ounce) package milk chocolate chips |
1 cup reese’s peanut butter chips (or any brand will do, if you don’t have reese’s brand) |
(or you can substitute 2 cups chopped peanut butter cups for the chips) |
Directions:
1. Press crescent dough out as thinly as possible on a lightly greased cookie sheet, and pinch the outer edges up a bit to form a little raised edge.
2. Place butter and brown sugar in a microwaveable bowl and heat until bubbly, stirring often (this usually takes about 2 minutes – you want a good “bubble” on the mixture).
3. Pour brown sugar mixture over the dough and spread it around evenly.
4. Bake at 325 degrees for about 15 to 20 minutes, until dough is a light golden brown.
5. Turn off the oven and remove the baking sheet.
6. Sprinkle both chips over the base, and return the pan to the oven for about 5 or 10 minutes, allowing the heat remaining in the oven to soften the chips completely.
7. Remove the pan from the oven and with the back of a spoon, swirl the softened chips together.
8. Cool completely before cutting into bars.
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