Chocolate-Filled Crescents

Chocolate-Filled Crescents

Chocolate-Filled Crescents


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe.  These are great for brunch, dessert or a mid-day coffee treat!

         Carole Formholtz                                                                             Deltona, Florida


Chocolate-Filled Crescents Recipe

Chocolate-Filled Crescents

3 Tbsp. butter, softened

1 cup confectioners’ sugar

1 Tbsp. whole milk

1 tsp. vanilla

¼ cup baking cocoa

3 Tbsp. finely chopped pecans or walnuts

2 tubs (8 oz. each) refrigerated crescent rolls

Chocolate Glaze:   1 cup confectioners’ sugar

2 Tbsp. baking cocoa

2 Tbsp. plus 1 tsp. water

2 Tbsp. butter, melted

½ tsp. vanilla

In a small bowl, cream butter and confectioners’ sugar until light and fluffy.  Beat in milk and vanilla.  Gradually add cocoa and mix well.  Stir in pecans or walnuts.

Unroll crescent dough and separate into triangles.  Spread about 2 rounded teaspoons of filling over each triangle to within ¼ inch of edges.  Roll up each from the wide end.  Place point side down 2 inch apart on ungreased baking sheets.  Curve ends to form crescent shapes.

Bake at 375 F. for 12-15 minutes or until golden brown.  Remove to wire racks; cool slightly.  In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.        16 servings


(Recipe for Chocolate-Filled Crescents was on, 2013)


Double Butterscotch Cookies

Double Butterscotch Cookies

Double Butterscotch Cookies


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This is a very old recipe that’s been in the family for generations.  Sometimes I’ll omit the toffee bits and add miniature chocolate chips or coconut instead.

         Beverly Duncan                                                                                                Lakeville, Ohio


Double Butterscotch Cookies Recipe

Double Butterscotch Cookies

½ cup butter, softened

½ cup shortening

4 cups packed brown sugar

4 eggs

1 Tbsp. vanilla

6 cups flour

3 tsp. baking soda

3 tsp. cream of tartar

1 tsp. salt

1 package English toffee bits (10 oz.) or almond brickle chips (7 ½ oz.)

1 cup finely chopped pecans


In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well.  Stir in toffee bits and pecans.

Shape into three 14 inch rolls (mixture will be slightly crumbly); wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ½ inch slices.  Place 2 inch apart on greased baking sheets.  Bake at 375 F.  for 9-11 minutes or until lightly browned.  Cool for 1-2 minutes before removing from pans to wire racks to cool completely.           7 dozen


(Recipe for Double Butterscotch Cookies was on, 2013)