A simple twisting technique makes this dessert look impressive (it’s basically the same method used to make chocolate babka), but it’s secretly a cinch to put together. Store-bought crescent roll dough quickens the process, and crunchy peanut butter adds texture without the need for additional nuts. To put this treat firmly in the dessert category, we added confectioners’ sugar to the peanut butter, and also used it to make a sweet glaze that’s drizzled over top. Don’t even bother slicing it up—we guarantee your guests will just go at it with their hands. Serve warm.
1 can refrigerated crescent roll dough
½ cup chunky peanut butter
½ cup plus 1 tablespoon confectioners’ sugar, divided
How to Make It
Preheat oven to 375°F. Line a baking sheet with parchment paper. Unroll the crescent dough on the parchment paper and press into a 13 x 8-inch rectangle.
In a small bowl, combine the peanut butter and 1 tablespoon of the sugar. Spread onto dough, leaving a ½" border. Beginning with the longer side, roll the dough into a log. Place seam side down, then cut in half lengthwise. Twist the halves together with cut sides facing up, shape into a circle, and pinch the ends together. Bake until golden brown, 18-20 minutes.
Pour the remaining ½ cup sugar into a small bowl. Add water, 1 teaspoon at a time, until you reach a smooth, pourable glaze. Drizzle the glaze over the ring.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.