If you’re looking for the world’s simplest sweet treat, you’ve come to the right place. These delicious Almond Joy Crescent Rolls are easy to make and over-the-top delicious!
What can I Bake with Crescent Rolls?
This was the question I asked myself as I stared at a container of left-over crescent rolls. I had just finished making my (amazing!) Pecan Pie Sopapilla Bars but only used two of the three containers of crescent roll packages in my fridge.
What to do with the other one. That was the question.
And then I looked at the other things left over in my refrigerator:
- Coconut (left over from my Easy Almond Joy Cookies and Almond Joy Bars, two recent recipes).
- Chocolate Chips (left over from my Hot Cocoa Fudge recipe)
- Nuts: Which I always keep on hand.
I took a look at what I had and decided I would make Almond Joy Crescent Rolls. (I searched the house to see if I had almonds on hand, but I did not, so I used chopped pecans in mine. But next time I’ll probably use almonds so they live up to their name!)
I was absolutely tickled with 1). how quickly these came together and 2). how yummy they were! I’ll share more about that later. Let’s start with a quick peek at what you’ll need to make these delicious Almond Joy Crescent Rolls!
Almond Joy Crescent Bar Ingredients
You will find a full printable recipe card at the bottom of this post. For now, here’s a quick peek at what you’ll need. These are simple ingredients you might already have on hand in your kitchen.
- 1 canister crescent rolls (any brand)
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips (milk chocolate or semi-sweet)
- 1/2 cup slivered almonds (or chopped pecans)
That’s it! Just four simple ingredients!
How to Make Almond Joy Crescent Bars
These came together in just 15 minutes! They’re a breeze to make.
Preheat oven to 375 degrees Fahrenheit.
Prepare a cookie sheet with parchment paper.
Unroll the crescent rolls and place on prepared cookie sheet.
Add some shredded coconut.
Add a few chocolate chips.
Add a few slivered almonds (or chopped pecans).
It’s time to roll them up!
This process of rolling was a little tricky because the goodies wanted to fall out. Start with the wide end and roll to the narrow end, pulling in the sides as you go.
You’ll probably still lose a few chocolate chips or nuts from inside but set them aside.
Once rolled up, pinch the dough together so the chocolate doesn’t ooze out while baking.
Place in preheated 375 degree oven and bake for 10-11 minutes or until golden brown.
Remove and place tray on wire cooling rack to cool down. I liked mine warm.
If you like, you can drizzle a bit of melted chocolate on top. I opted not to do this.
Serve and enjoy!
Store leftovers in an airtight container or wrapped in plastic wrap. (Though, I suspect you’ll gobble these down in a hurry and won’t have leftovers!) Room temperature is fine.
What to Expect from These Sweet Crescent Rolls
I wasn’t sure what to expect but I was absolutely delighted with the outcome! These had just enough of the three flavors to distinguish one from the other.
I loved the melted chocolate chips, but the real star (to my way of thinking) was the sweet, toasty coconut. And I loved the addition of the nuts.
If you’re an Almond Joy lover these will be right up your alley. They’re delicious but they’re a super quick and easy dessert. (And hey, we always love to have those in our arsenal, right?)
I think these would be great during the holidays. They’ve got the warm creamy flavors you love at Christmas time, for sure!
Variations on this Recipe
These are yummy just like they are but I’m always looking to change things up. Here are some flavor combinations I’m dreaming of:
Pecan Pie: Make a simple pecan pie filling and roll it up in the center of these crescent rolls.
Butterscotch: Add butterscotch chips and nuts for a delicious butterscotch crescent roll option.
Caramel pecan: Add caramel chips and pecans for a praline-like filling.
Mint Chocolate: Add mint chocolate chips (and nothing else) for a minty roll up! (Yum!)
Coconut Pecan Frosting: I’ve been using coconut pecan frosting in my baking a lot lately. Like, in my Brown Butter Pecan Bars, for instance. And in my Lemon Coconut Loaf. I think it would be delicious rolled up inside of a crescent roll and baked. (Sounds so good!)
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
See this recipe at
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
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- * 1 canister crescent rolls (any brand)
- * 1/2 cup shredded coconut
- * 1/2 cup chocolate chips (milk chocolate or semi-sweet)
- * 1/2 cup slivered almonds (or chopped pecans)
- These came together in just 15 minutes! They're a breeze to make.
- Preheat oven to 375 degrees Fahrenheit.
- Prepare a cookie sheet with parchment paper.
- Unroll the crescent rolls
- Add some shredded coconut.
- Add a few chocolate chips.
- Add a few slivered almonds (or chopped pecans).
- It's time to roll them up! This process of rolling was a little tricky because the goodies wanted to fall out. Start with the wide end and roll to the narrow end, pulling in the sides as you go.
- You'll probably still lose a few chocolate chips or nuts from inside but set them aside.
- Once rolled up, pinch the dough together so the chocolate doesn't ooze out while baking.
- Place in preheated 375 degree oven and bake for 10-11 minutes or until golden brown.
- Remove and place tray on wire cooling rack to cool down. I liked mine warm.
- If you like, you can drizzle a bit of melted chocolate on top.
Store leftovers in an airtight container or wrapped in plastic wrap. (Though, I suspect you'll gobble these down in a hurry and won't have leftovers!) Room temperature is fine.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 31mgCarbohydrates: 12gFiber: 2gSugar: 9gProtein: 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.