Crescent Layer Bars & Baking Pack Giveaway

Last weekend I hosted a Holiday Entertaining Recipe Swap featuring Pillsbury Crescents. As part of the party, Pillsbury sent a few recipes using Crescents to try out. I’m a big fan of Crescents but I always thought of them as a savoy so I was surprised to see this recipe in the pile.

It’s also the hands down favorite of the day. I loved the chewiness the Crescents gave the crust and these would be easy to adapt with anything you have handy in the pantry.

Crescent Layer Bars
(from Pillsbury)

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk

Unroll dough sheet and press into a 9″x13″ pan making the dough go 1/2″ up the sides of the pan. Bake for 5 minutes at 375F degrees.
Remove partially baked crust from oven. Sprinkle white chocolate chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.
Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set.
Giveaway! – NOW CLOSED

Pillsbury sent me a hostess set for the get together and I’ve gotten permission from them to pass it along to a lucky reader. The prize pack includes a baking pan, spatula, oven mit, recipe cards and coupons for Pillsbury Crescents.
To enter, just leave a comment letting me know what your favorite holiday recipe is and be sure to include your email or another way I can contact you. You can leave a comment until midnight EST on November 26, 2010. I’ll announce the winner November 27.
Good luck!
This post was featured as part of Eat at Home’s Sweetened Condensed Milk Ingredient Spotlight.

18 thoughts on “Crescent Layer Bars & Baking Pack Giveaway

  1. OOoh my favorite holiday recipe would have to be skillet toffee. Mmmm. This is a pretty similar recipe to the one we use:

    Skillet Toffee
    makes about 2 1/4 pounds

    1 pound unsalted butter
    2 cups granulated sugar
    1/2 teaspoon salt
    1 teaspoon pure vanilla extract
    8 ounces good quality semi-sweet chocolate, chopped
    3/4 cup chopped toasted blanched almonds

    Line the bottom and sides of a 10-inch x 15-inch baking sheet with parchment paper.

    In a large cast iron skillet, melt the butter over medium high heat. As the butter melts, stir in the sugar and salt. Continue stirring constantly and rapidly with a wooden spoon, keeping the sides of pan clean by brushing occasionally with a wet pastry brush. The mixture should bubble as you stir. Cook until the mixture turns a deep golden brown, taking care not to burn it. Remove from the heat and stir in the vanilla.

    Pour the mixture into the lined baking sheet. Allow to cool slightly, about 5 minutes, then sprinkle the mixture with the chocolate. When the chocolate looks glossy, spread it with an offset cake spatula or a wooden spatula, and sprinkle with the nuts. Gently press the nuts into the chocolate with the palms of your hands.

    Cool completely (at least 6 hours) then break the toffee into chunks.

  2. i make a crescent roll dish for the holidays: chop up apples and almonds, mix with cinnamon and sugar and a drop of vanilla, roll some of the mixture up in a crescent roll and bake until browned. yummy!

    i eyeball it all, so no exact measurements. but usually half an apple is enough for a crescent roll pack.

  3. Since I live on my own now, I’ve gotten out of baking. This week I had a dinner guest and she brought along a recipe for “Pumpkin Sex Pie” because according to the friend she’d gotten the recipe from, “it tastes better than sex”. This is a Paula Deen recipe, so 1/2 stick of butter is quite conservative!


    * 1 (8-ounce) package cream cheese, softened
    * 2 cups canned pumpkin, mashed
    * 1 cup sugar
    * 1/4 teaspoon salt
    * 1 egg plus 2 egg yolks, slightly beaten
    * 1 cup half-and-half
    * 1/4 cup (1/2 stick) melted butter
    * 1 teaspoon vanilla extract
    * 1/2 teaspoon ground cinnamon
    * 1/4 teaspoon ground ginger, optional
    * 1 piece pre-made pie dough
    * Whipped cream, for topping


    Preheat the oven to 350 degrees F.

    Place 1 piece of pre-made pie dough down into a (9-inch) pie panand press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weightsand bake for another 10 minutes or until the crust is dried out and beginning to color.

    For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

    Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

    I don’t know that it’s better than sex, but it’s a good combination of traditional pumpkin pie and cheesecake without being overwhelmingly cheesecake-y and it’s pretty yummy

  4. I love green bean casserole. Everyone seems to have a recipe from Paula Dean to Campbells so there’s lots of ways to make them.

  5. Easy Pumpkin Pie

    3/4cup sugar
    1 1/2teaspoons pumpkin pie spice
    1/2teaspoon salt
    1can (15 oz) pumpkin (not pumpkin pie mix)
    1 1/4cups evaporated milk or half and half
    2eggs, beaten
    1frozen deep-dish pie crust

    Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

  6. I have two one is Eggnog Custard pie from and the second is pumpkin crisp from all
    Pumpkin Crisp

    * 1 (18.25 ounce) package yellow cake mix
    * 1 egg
    * 1/2 cup butter, melted
    * 1 (29 ounce) can pumpkin puree
    * 2 eggs
    * 1 teaspoon ground nutmeg
    * 1 teaspoon ground cinnamon
    * 1/2 cup white sugar
    * 2/3 cup evaporated milk
    * 3/4 cup white sugar
    * 1/2 cup butter, softened


    1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9×13 inch baking pan.
    2. In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
    3. In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
    4. Bake at 350 degrees F (175 degrees C) for 55 minutes

  7. My favorite holiday recipe is shortbread cookies that I drizzle with melted semisweet chocolate. It makes an ideal Christmas gift. rhisomers(at)gmail(dot)com

  8. I like this orange cake recipe a LOT.


    * 1 (18.25 ounce) package yellow cake mix
    * 1 (3 ounce) package instant lemon pudding mix
    * 3/4 cup orange juice
    * 1/2 cup vegetable oil
    * 4 eggs
    * 1 teaspoon lemon extract
    * 1/3 cup orange juice
    * 2/3 cup white sugar
    * 1/4 cup butter


    1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
    2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
    3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

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