- 1 (6 ounce) package butterscotch chips, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup chopped pecans
- 1 (10 ounce) can refrigerated crescent roll dough
- 7 teaspoons corn syrup
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
- Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
- Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
- While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.
07/26/2019
recipepes.com
butterscotch breakfast ring, recipe
PT15M
PT1H
5
455 calories
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