Sharing a few recipes I've tried and enjoyed lately!
For a Reese Cup taste - skip the peanut butter icing and use this instead:
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup milk
1. Melt chocolate, peanut butter, and corn syrup together. Cook mixture is smooth.
2. Remove from the heat and whisk in the milk, beating until smooth. Use while still warm.
I used Maple Syrup instead of corn syrup -- YUMMY! When I make it again I will leave the sugar out it's plenty sweet w/out sugar!
I used 1/2 the cream cheese and sugar and it was still plenty!
I also added blueberries to mine -- in between the cream cheese and top crescent roll layer!
I made this for breakfast and it was a big hit with both my husband and our Navy friend!