• Cooking Time: 20 to 22
  • Servings: 4
  • Preparation Time:


"Super easy, very tasty, and a great way to use up leftover Halloween candy!"


  • 2 Milky Way Bars (2.05-oz.) bars
  • 1 container Pillsbury Crescent Rolls
  • Glaze:
  • 1/2 cup chocolate chips
  • 1 Tbs. milk
  • 1 Tbs. butter


  • 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 two halves.
  • Unroll dough and divide on the middle partition, taking care not to tear the diagonal perforations. There will be four rectangles of dough.
  • Place all four 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 one-inch border on the end farthest 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 three rectangles.
  • Space them two to three inches apart.
  • Bake 20 to 22 minutes, or until golden.
  • In a double boiler over medium heat, melt the chocolate chips, butter and milk and stir until smooth.
  • Drizzle over the pain au chocolat and serve warm.

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