Get the honey-nut flavor of this ethnic favorite without all the work.
8-oz can refrigerated quick crescent dinner rolls
2 Tbsp butter or margarine, melted
FILLING:
2 cups finely chopped walnuts
1 cup coconut
1 cup quick-cooking rolled oats
2 Tbsp brown sugar
1/2 cup butter or margarine, melted
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
GLAZE:
1/2 cup sugar
1/4 cup water
1/4 cup butter or margarine
2 Tbsp honey
1 Tbsp brandy, if desired
1 tsp lemon juice
1/4 tsp cinnamon
3 whole cloves
Heat oven to 350*F. Grease 15x10-inch jelly roll pan. Unroll dough into 2 long rectangles. Place in prepared pan; press over bottom to form crust. Seal perforations. Brush with 2 Tbsp melted butter. Bake at 350*F. for 5 minutes. Remove from oven. In large bowl, combine all filling ingredients; blend well. Spoon evenly over partially baked crust; gently press down. Return to oven. Bake an additional 15 to 20 minutes or until golden brown.
In small saucepan, combine all glaze ingredients. Bring to a boil. Reduce heat; simmer 2 to 3 minutes, stirring constantly. Remove cloves. Drizzle glaze evenly over hot bars. Cool completely; cut into bars.
45 bars
