This cabbage curry with coconut is straightforward, quick, and uncomplicated. It is quite adaptable; change the ingredients to your liking or experiment with adding fennel, bell peppers, or even spicy peppers to give it a little extra kick! It tastes well topped with rice or served alongside fried fish.
| Servings: | 36 |
| Yield: | 2 to 3 dozen |
Ingredients
- 1 (8 ounce) package crescent rolls
- ⅔ cup butter
- ⅔ cup packed brown sugar
- 1 ½ cups chopped pecans
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 10×15 inch jellyroll pan with parchment paper.
- Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.
- In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.
- Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.
Nutrition Facts
| Calories | 122 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 59 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
wouldn’t make again
These were a hit at the party I took them to, many requests for the recipe. I thought a jelly roll pan was a bit big too and it took a while to roll the dough out that thin but really was a nice crispy crust. Work quick with the sugar mixture, it sets up fast. Great receipe, thanks for sharing.
I’m not really a big fan of nut cookies, but these are amazing! Plus, they’re very easy to make if you’re short on time. I made them before bed and then cut them into bars the next morning after they had cooled completely. They were a bit hit at my work’s Christmas party. The flakey crust, sweet brown sugar/nut layer and the bittersweet chocolate are a wonderful mixture of flavors and textures. I’ll be making these again very soon.
This recipie sounded good, so I tried it…I used dark brown sugar, and I didn’t have parchment paper, so I used cooking spray. I also used Milk chocolate chips instead of semi-sweet because they are my fiance’s favorite. They turned out Great!!!! Totally easy. I made one pan, and now I have to make another to give as gifts. Allow for time for the choco. chips to solidify. My fiance couldn’t…they were half gone before I realized the chocolate WOULD solidify 😉 Thanks for the EASY, tasty recipie. I will definately make these again…Tonight!
It’s the holidays all the regular crescents were gone, had to use low-fat, I’m not sure if it made a difference but I didn’t like the way it turned out. I used the size pan specified but it was to big and the butter/sugar mixture ran off. I will try once more using regular crescents and a smaller pan.