Rocky Road Crescent Bars - from Kathy

1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 package (8oz) cream cheese, softened
1/2 cup sugar
3/4 cup peanut butter
1/2 cup light corn syrup
1 teaspoon vanilla
1 egg
1 1/2 cup miniature marshmallows
3/4 cup salted peanuts, chopped
1 bag (6oz) semisweet chocolate chips (1cup)


1. Heat oven to 375. Unroll dough and separate into 2 long rectangles. Place in ungreased 15x10x1-inch pan or 13x9-inch pan; press over bottom of pan to form crust. Press edges and perforation to seal.

2. In medium bowl, mix cream cheese, sugar and peanut butter until smooth. Add corn syrup, vanilla and egg; blend well. Pour peanut butter mixture over crust. Sprinkle with marshmallows, peanuts, and chocolate chips.

3. Bake 18-22 minutes (15x10x1-inch pan), or 25 to 30 min (13x9-inch pan) or until filling is puffed and edges are deep golden brown. Cool completely, about 1 hour. Cut into 9 rows by 4.

These are not as hard to make as they look and are delicious!