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Pecan Toffee Bars

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Categories: Cookies
Type: Desserts and Baked Goods

Here's a new way to use crescent rolls. What could be more scrumptious than creamy marshmallow, crunchy toffee, and even a few chopped nuts?

Serves: Serves: 8 (4 each)

Ingredients:

  • 1 (8-ounce) can Pillsbury Reduced Fat Crescent Rolls
  • 1 (4-serving) package JELL-O sugar-free chocolate cook-and-serve pudding mix
  • 2/3 cup Carnation Nonfat Dry Milk Powder
  • 1 cup water
  • 1/2 cup (1 ounce) miniature marshmallows
  • 1 teaspoon vanilla extract
  • 1/4 cup Heath Toffee Baking Bits
  • 1/4 cup (1 ounce) chopped pecans

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Directions:

  1. Preheat oven to 375 degrees. Spray a rimmed 9-by-13-inch cookie sheet with butter-flavored cooking spray.
  2. Unroll crescent rolls and pat into pan, being sure to seal perforations.
  3. Bake for 7 to 9 minutes or until light golden brown.
  4. Meanwhile, in a medium saucepan, combine dry pudding mix, dry milk pow­der, and water.
  5. Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
  6. Remove from heat. Stir in marshmallows and vanilla extract. Spread hot mixture evenly over warm crust.
  7. Place cookie sheet on a wire rack. Evenly sprinkle toffee bits and pecans over top.
  8. Refrigerate for at least 30 minutes. Cut into 32 bars.
Tips:
  • Do not use inexpensive rolls as they don't cover the pan properly.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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