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Milky Way Pain au Chocolat




Source of Recipe


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List of Ingredients






Makes 4 servings.

For the pain au chocolat:
2 (2.5-ounce) Milky Way bars
1 container refrigerated rolls

For the glaze:

1/2 cup chocolate chips
1 tablespoon milk
1 tablespoon butter

For the pain au chocolate: Preheat the oven to 375 degrees and spray a cookie sheet with nonstick spray.

Chop the candy bars into 1/4-inch slices.

Break open the crescent roll container. The dough will be in 2 halves. Unroll dough and divide on the middle partition, taking care not to tear the diagonal perforations. There will be 4 rectangles of dough.

Place all 4 rectangles of dough on the cookie sheet with the narrower edges toward you.

Sprinkle 1/4 cup of chopped candy bars on top of each rectangle, leaving a 1/2-inch border on both sides and a 1-inch border on the end furthest from you.

Roll up the dough like a sleeping bag, beginning with the edge closest to you. If the diagonal perforations tear when rolling, gently pinch them together.

Repeat with the remaining 3 rectangles.

Space the pains au chocolat 2 to 3 inches apart.

Bake 20 to 22 minutes, or until golden.

For the glaze: In a double boiler over medium heat, melt the chocolate chips, butter and milk, and stir until smooth. Drizzle over the pain au chocolate and serve warm.

Per serving: 520 calories (51 percent from fat), 30 grams total fat (12 grams saturated), 14 milligrams cholesterol, 58 grams carbohydrates, 7 grams protein, 570 milligrams sodium, 2 grams dietary fiber.

Recipe