Mini Candy Bar Turnovers
The recipe Mini Candy Bar Turnovers can be made in approximately 45 minutes. For 26 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 74 calories. This recipe serves 18. This recipe from Amys Healthy Baking has 19 fans. A few people really liked this dessert. Head to the store and pick up chocolate covered caramel candy, nonfat milk, granulated sugar, and a few other things to make it today. With a spoonacular score of 1%, this dish is very bad (but still fixable). Users who liked this recipe also liked Almost a Candy Bar, Candy Bar Blondies, and Candy Bar Cake.
Servings: 18
Ingredients:
18 pieces chocolate-covered candy (such as 3 Musketeers, Milky Ways, Snickers, Rolos, etc.)
1 (8 oz) can crescent rolls (such as Immaculate Baking)
1 tsp granulated sugar
1 tbsp nonfat milk
Equipment:
baking paper
baking sheet
rolling pin
oven
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350°F, and line two baking sheets with parchment paper.Open the can of crescent rolls. Working with half of the dough at a time, roll it out on a clean dry surface using a rolling pin into a 7½” by 9” rectangle. Using a pizza wheel, slice across the shorter side at 2½” and 5½”. Slice across the longer side at 3” and 6”. This results in 9 smaller rectangles of 2½” by 3”.Unwrap the candy, and place one in the lower half of each small dough rectangle. Fold the top over. Place on the prepared baking sheets, and crimp the edges with a fork to seal. Repeat with the remaining small dough rectangles and candy.Brush the tops of each turnover with the milk, and sprinkle with the sugar. Bake at 350° for 14-16 minutes or until light golden brown. Cool on the pan for 5 minutes before turning out onto a wire rack. (Wait at least 5 additional minutes before eating to prevent burning your tongue.)
Step by step:
1. Preheat the oven to 350°F, and line two baking sheets with parchment paper.Open the can of crescent rolls. Working with half of the dough at a time, roll it out on a clean dry surface using a rolling pin into a 7½” by 9” rectangle. Using a pizza wheel, slice across the shorter side at 2½” and 5½”. Slice across the longer side at 3” and 6”. This results in 9 smaller rectangles of 2½” by 3”.Unwrap the candy, and place one in the lower half of each small dough rectangle. Fold the top over.
2. Place on the prepared baking sheets, and crimp the edges with a fork to seal. Repeat with the remaining small dough rectangles and candy.
3. Brush the tops of each turnover with the milk, and sprinkle with the sugar.
4. Bake at 350° for 14-16 minutes or until light golden brown. Cool on the pan for 5 minutes before turning out onto a wire rack. (Wait at least 5 additional minutes before eating to prevent burning your tongue.)
Nutrition Information:
covered percent of daily need
