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Peanut-Apricot Coffeecake




Source of Recipe


internet


List of Ingredients




2 (8-oz) pkgs. refrigerated crescent dinner rolls
2 T butter, melted
1/2 c apricot preserves
1/2 c M&M's Peanut Chocolate Candies, chopped
1/2 c powdered sugar
1-1/2 - 2 t milk

Recipe



Grease 9" round cake pan.
Unroll refrigerated dough. Do _not_ separate into triangles. Press 1 section of dough (4 triangles) over bottom of prepared pan. Brush with melted butter.
On a lightly floured surface, arrange remaining 3 sections in a rectangle, about 11' X 13" and press edges together.
Spread dough with apricot preserves.
Sprinkle with chopped candies.
Roll up dough, beginning at short side. Cut into 9 slices.
Arrange slices on dough in pan, cut side down. Brush with remaining melted butter.
Bake 25 minutes or until light brown.
Cool in pan 5 minutes.
Turn out onto serving plate.
Mix powdered sugar with enough milk to make smooth glaze.
Spoon glaze over coffeecake.
Makes one 9" coffeecake