Coconut and Candy Crescent Rolls

Ingredients

• 1/4 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 2 tablespoons chopped walnuts

• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1/4 cup coconut

• 2 (3 2/3 ounce)  chocolate-coated caramel nougat bars, each cut into 4 pieces*
• 2 tablespoons butter or margarine, melted
• 1/4 cup pillsbury creamy supreme vanilla frosting (from 16-oz. can)
• 2 teaspoons milk

Directions

1. 1

   Heat oven to 375°F Grease cookie sheet. In small bowl, combine graham cracker crumbs, brown sugar and walnuts; mix well. Set aside.

2. 2

   Separate dough into 8 triangles. Sprinkle coconut evenly on triangles. Place candy piece on each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Pinch all edges to seal.

3. 3

   Dip each filled crescent in melted butter; coat with crumb mixture. Place on greased cookie sheet.

4. 4

   Bake at 375°F for 12 to 18 minutes or until golden brown. Remove from cookie sheet. Cool 10 minutes.

5. 5

   In small bowl, combine frosting and milk; blend well. Drizzle over rolls. Serve warm.