Peanut Butter Fudge Crescents
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Holiday breakfasts are meant to be decadent, and these Peanut Butter Fudge Crescents do the trick! Insanely easy homemade White Chocolate Wonderful fudge (only 4 ingredients!) is stuffed into store-bought crescent rolls for a bakery-worthy treat that takes just minutes to prepare. Once baked, swath in melted butter, sprinkle with more sugar, and serve! Simple, delicious, and so incredibly cozy, everyone is guaranteed to love this.
And PS? This is actually two recipes in one! You’ll have lots of peanut butter fudge leftover once the crescents are made, so you can either make more crescents OR just enjoy the fudge on it’s own! It stays nice in an airtight container for 2-3 weeks, so do what works best for you.
Prep time: 2 hours 20 minutes (includes cooling time for the fudge)
Cook time: 12-14 minutes
Total time: 2 hours 34 minutes
Yield: 16 crescents
For the crescents
8 oz salted butter
1 cup White Chocolate Wonderful peanut butter
1 tsp vanilla extract
1 lb powdered sugar
2 (8 oz) cans crescent dinner rolls
Shortening to grease
For the topping
2 tbsps salted butter, melted
2 – 3 tbsps granulated sugar
- 1. Begin by preparing the fudge. Lightly grease an 8” x 8” baking tray with shortening. Next, in a medium-sized saucepan melt the butter over a medium flame, then stir in the White Chocolate Wonderful peanut butter and vanilla extract until smooth. Reduce the heat to low, then lastly whisk in the powdered sugar until well combined – the mixture will be thick and a bit difficult to stir, which is what you want! Spread the fudge into the baking tray in an even layer, using a spatula to smooth the top. Cover with saran wrap, then cool in the refrigerator for two hours.
- 2. When ready, remove the fudge from the baking try and slice into squares for a total of around 20 – 25. Take 8 of those squares and cut them in half, creating 16 slim rectangular slices. The rest of the fudge can be stored.
- 3. Pre-heat oven to 350F. Lightly grease a large baking sheet with shortening.
- 4. Add a piece of fudge to the bottom of each crescent triangle, then roll up towards the tip. Place point-side down on the baking sheet, repeating until all ingredients have been used. Bake on oven middle rack for 12 – 14 minutes until golden brown, then allow to cool slightly. While cooling, use a pastry brush to coat each crescent in melted butter, then sprinkle with sugar. When ready, serve and eat!