I’m going to tell you right up front, if you are new to cooking or baking, this can be a little tricky at first. Getting the dough to set right isn’t always the easiest task, even for me it took a few tries to get it right. But, like with most things in life, practice makes perfect! It took me several mistakes before figuring out the method that worked for me. It’s okay though, because even the mistakes taste good… they just weren’t quite as pretty to look at. Check out what they are saying about this recipe over at All Recipes:
“It will easily be one of your favorites!”
Now that I’ve mastered how to make this, we have it all the time!
Ingredients
1 (6 ounce) package Nestle butterscotch chips, divided
2 tablespoons butter
2 tablespoons Gold Medal all-purpose flour
1/8 teaspoon salt
1/2 cup chopped pecans
1 (10 ounce) can Pillsbury refrigerated crescent roll dough
7 teaspoons corn syrup
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.
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Quick Tip: Top with powdered sugar and cinnamon.
Thanks again to All Recipes for this tasty breakfast recipe.
