Chocolate Quickie Stickies Recipe

Chocolate Quickie Stickies Recipe

20 min
13 min


8 tbspbutter or margarine, divided (120 mL)
3/4 cuppacked light brown sugar (175 mL)
4 tbspHERSHEY'S Cocoa, divided (60 mL)
5 tspwater (25 mL)
1 tspvanilla extract (5 mL)
1/2 cupcoarsely chopped nuts (optional) (125 mL)
1 rollrefrigerated crescent dough (16 oz) (500 g)
2 tbspgranulated sugar (30 mL)


    1. Preheat oven to 350°F (180°C).

    2. Melt 6 tbsp (90 mL) butter in a small saucepan set over low heat. Add brown sugar, 3 tbsp (45 mL) cocoa and the water. Increase heat to medium. Cook, stirring constantly, just until mixture comes to a boil. Remove from the heat and stir in vanilla. Spoon 1 tsp (5 mL) of the chocolate mixture into 48 mini muffin cups. Sprinkle an equal portion of nuts into each cup. Set aside.

    3. Unroll crescent dough and separate into 8 rectangles; press firmly at perforations to seal. Melt the remaining butter; brush evenly over rectangles. Stir granulated sugar with remaining cocoa; sprinkle evenly over the rectangles. Starting at the long side, roll up each rectangle and pinch the seams to seal. Slice each roll into 6 equal pieces. Press each piece, cut-side-down, into prepared mini-muffin pans.

    4. Bake for 11 to 13 minutes or until light brown. Cool 30 seconds before inverting the mini muffin pans onto rimmed baking sheets. Let stand for 1 minute before removing pans. Serve warm or at room temperature.

    Makes 4 dozen stickies.

    • Rolls can be baked in two, 8-inch (20 cm) round baking pans. Divide the chocolate mixture and nuts (if using) equally between the two pans. Place 24 rolls, cut-side-down, into each pan. Bake for 20 to 22 minutes. Cool for 1 minute before turning onto rimmed baking sheets, let stand for 1 mintue before removing pans.
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