[world_famous_recipes] Leftover Halloween candy...Milky Way Pain au Chocolat

Milky Way Pain au Chocolat
The Milky Way Bar was invented in 1923. It was the first candy bar with a
fluffy nougat center.

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.

[Non-text portions of this message have been removed]






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