California picnic bars

Chef Fred
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California Picnic Bars 

1 can (8 oz.) refrigerated crescent dinner rolls
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup sliced /slivered almonds
1 cup cashew halves and pieces
1 (14 oz.) can sweetened condensed milk

Basic Preparation

Preheat the oven to 375 degrees. Spray a 9″x 13″ baking pan with release and set aside. Open and break the crescent rolls into two half rolls. Unroll the first half into the paking pan, placing the first half length wise in the pan. Now, place the second unrolled half directly next to the first half.  Next, push the edges up the sides about a 1/2 inch. Gently stretch the bottom so that all seams are closed and sealed. Bake at 375 degrees for 5 minutes to set the crust. Immediately remove the crust from the oven. Sprinkle the vanilla chips, chocolate chips, almonds, and cashews evenly over the crust. Now drizzle the sweetened condensed milk evenly over the top. Return to the oven for 40 minutes, or until golden brown.

Remove from the oven and cool on a rack for 10 minutes. Run a knife around the side edges and allow to cool for an additional hour. Refrigerate for 30 minutes before cutting to allow the chocolate to set up. Cut 8 rows by 3 rows to get 24 generous servings. You can also cut 9 rows by 4 rows to give smaller servings

Yield: 24-36 servings
Prep time: Active:25 minutes, Passive: 1 hour, 40 minutes
Cook time: 40 minutes at 375 degrees  


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