Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup blanched slivered almonds, toasted*
1/4
cup white vanilla baking chips
1
tablespoon butter or margarine
1
tablespoon sugar
1/4
teaspoon almond extract
2
eggs
1/4
cup flaked coconut
1/2
cup fresh or frozen (thawed) raspberries (about 24 raspberries)
1/4
cup white vanilla baking chips
1/2
teaspoon vegetable oil
Preparation
Heat oven to 350°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); press or roll out dough into 16x8-inch rectangle. Cut into 8 (4-inch) squares. Press 1 square in bottom and up side of each of 8 ungreased regular-size muffin cups.
In food processor with metal blade, place almonds and 1/4 cup white vanilla baking chips. Cover; process using quick on-and-off motions until coarsely chopped. Add butter, sugar, almond extract, eggs and coconut; process until well blended.
Place 2 raspberries in center of each dough-lined muffin cup (reserve remaining berries for garnish). Spoon about 2 tablespoons almond mixture onto raspberries in each.
Bake 16 to 20 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups.
In small microwavable bowl, microwave drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle onto cups; top each with 1 raspberry. Serve warm.
