White Chocolate Candy Cane Crescents
Servings: 8 crescents
Ingredients
- 1 can crescent rolls
- 2 candy canes
- ⅔ cup white chocolate chips
Topping
- ¼ cup powdered sugar
- 1-2 teaspoons milk divided
Instructions
- Preheat oven to 350 F. Line an insulated baking sheet with parchment paper.
- Place 1 candy cane inside a zipper plastic sandwich bag and pound with the flat side of a meat mallet to create peppermint pieces. Place into a small bowl and set aside. Place the other candy cane inside a zipper plastic sandwich bag and pound with and meat mallet until candy is completely crushed and turns to "dust". Pour into a separate bowl and set aside.2 candy canes
- Place a crescent dough triangle onto the baking sheet. Place one tablespoon of white chocolate chips at the wide end. Sprinkle the chocolate chips and all down the dough with 1/2 teaspoon of the candy cane dust. Roll up crescent roll style. Repeat for all crescents and bake for 14-16 minutes or until golden brown.1 can crescent rolls, 2/3 cup white chocolate chips
- While the crescents are baking, mix the glaze by sifting the powdered sugar and adding ONE teaspoon of the milk. Continue adding drops of milk until a thick drizzling consistency is achieved.1/4 cup powdered sugar, 1-2 teaspoons milk
- Remove from oven and carefully transfer hot crescents to a cooling rack.
- Use a spoon to lightly spread glaze on 2-3 crescents. Immediately sprinkle with candy cane pieces. Repeat in batches of 2-3 at a time so that glaze doesn't begin to harden before you can add the candy.
- Serve warm!
