Monkey Tail Crescent Rolls are an easy dessert treat filled with chocolate and bananas, then topped with caramel and a dusting of sugar.
Monkey Tail Crescent Rolls
By Sue Lau | Palatable Pastime
Monkey tail crescent rolls are my recipe of the day for Back to School treats week. For this event, I will be posting several times this week. Of those, I will be posting recipes that kids will enjoy for breakfast, snacks and dessert.
And it’s been a weird year for back to school so the usual recipes parents look for when getting ideas for meals may not apply.
Brown Bags and Home Lunches
There may be some eating at home, and some eating at school, depending on the area.
Today I am sharing an easy dessert that can be baked up ahead, although I do like them served warm with ice cream on the side.
So if you are packing for a brown bag lunch this is still good with the caramel sauce put into a little container then dunking the tails like a dip.
Back to School Treats
Breakfast Recipes
Baked Glazed Chocolate Donuts by The Redhead Baker
Chai Muffins by Our Good Life
Lemon Streusel Blueberry Muffins by Jolene’s Recipe Journal
Sugar Free Banana Muffins by Blogghetti
Snack Recipes
Air Fryer Hot Dog Taquitos by A Kitchen Hoor’s Adventures
Kid-Friendly Snack Board by Love & Confections
Dessert Recipes
Chocolate Chip Cookies by Family Around the Table
Frosted Fudgy Homemade Brownies by Making Miracles
M&M Cookie Bars by Kate’s Recipe Box
Monkey Tail Crescent Rolls by Palatable Pastime (You are Here!)
Peanut Butter and Jelly Caramel Corn by Sweet Recipeas
Monkey Tail Crescent Rolls
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Monkey Tail Crescent Rolls
Monkey Tail Crescent Rolls
Ingredients
- 12 ounce Can Pillsbury crescent rolls
- 2 ripe bananas peeled and mashed
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1.55 ounce Hershey’s chocolate candy bar (1 bar)
- caramel ice cream topping optional
- powdered sugar optional
- vanilla ice cream optional
Instructions
- Preheat oven to 350°F.
- Unroll crescents and piece triangles together to form squares.
- Mash bananas and stir with butter and vanilla.
- Place pieces of chocolate along the middle of the dough on a baking sheet and top with banana mixture.
- Pinch edges closed.
- Bake for 11-13 minutes or until golden brown.
- Serve warm, drizzled with caramel topping and sprinkled with powdered sugar if you like.
- Serve with ice cream if desired.
Notes
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Oh I love these. And I too would totally want ice cream on the side as well.
Yummm these sound like the best treat – gooey and full of my favorite flavors!
Bro “pinch the edges closed” ????? What does that even mean???? What edges??? I tried multiple ways and they just fell apart LOL would not recommend
The edges of the dough squares. You pinch the dough closed around the filling. You probably used too much filling- iow, the bananas were too big, which would be obvious if you couldn’t pinch the pastries closed.
Anyway, next time read through the recipe all the way through before you start. If there is something you don’t get or I wrote in a way that confused you, just pop me a note. I’m always happy to help.