HERSHEY'S CHIPITS COOKIES 'N' CREME Pineapple Braid Recipe

Name: HERSHEY'S CHIPITS COOKIES 'N' CREME Pineapple Braid Recipe | Recipes
Cook time: 1 min
Total time: 29 min
Ingredients: 1 can (8 oz) crushed pineapple (250 g); 1 pkg (8 oz) cream cheese, softened (250 g); 1/2 cup sugar (125 mL); 1 egg; 1 3/4 cups HERSHEY’S CHIPITS COOKIES 'N' CREME Chips, divided (9 oz. pkg.) (425 mL); 3/4 cup chopped pecans, divided (175 mL); 1 pkg (8 oz) refrigerated crescent rolls (250 g); 1 egg, beaten; 3/4 cup HERSHEY’S CHIPITS COOKIES 'N' CREME Chips, remaining (175 mL); 1 tbsp butter or margarine (15 mL); 2 tbsps powdered sugar (30 mL); 1 to 2 tbsps reserved pineapple juice (15-30 mL)

Details

Timing
Timing
Total:
Bake:: 28 Min.
Skill Level:: Intermediate

Add some sunshine to your morning with this yummy baked treat that is packed with pineapple, cream cheese, nuts and our HERSHEY'S CHIPITS COOKIES 'N' CREME Baking Chips! Aloha!

Ingredients & Directions

Bake Time: 28 minutes
COOK TIME: 1 minute

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 can (8 oz)

crushed pineapple (250 g)
1 pkg (8 oz)

cream cheese, softened (250 g)
1/2 cup

sugar (125 mL)
1

egg
1 3/4 cups

HERSHEY’S CHIPITS COOKIES 'N' CREME Chips, divided (9 oz. pkg.) (425 mL)
3/4 cup

chopped pecans, divided (175 mL)
1 pkg (8 oz)

refrigerated crescent rolls (250 g)
1

egg, beaten
COOKIES 'N' CREME Pineapple Glaze (recipe follows):
3/4 cup

HERSHEY’S CHIPITS COOKIES 'N' CREME Chips, remaining (175 mL)
1 tbsp

butter or margarine (15 mL)
2 tbsps

powdered sugar (30 mL)
1 to 2 tbsps

reserved pineapple juice (15-30 mL)

Key Ingredients

HERSHEY'S CHIPITS COOKIES 'N' CREME Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

Baking Sheet

Parchment Paper

Mixing Bowl

Mixer

Microwave-Safe Bowl

Microwave

Heat oven to 350°F (180°C).

Drain and squeeze pineapple, reserving juice; set aside. In small bowl, beat cream cheese, sugar, egg until smooth. Stir in pineapple, 1 cup (250 mL) baking pieces and 1/2 cup pecans (125 mL).

Unroll crescent roll and place on parchment lined baking sheet; roll into a 15x9-inch (38x23 cm) rectangle. Spread cream cheese filling lengthwise down center of dough. Cut 1-inch (2.5 cm) wide strips diagonally on both sides of dough to within 1/2 inch (1 cm) of filling. Alternately fold opposite strips of dough at angle across filling. Pinch ends together. Brush lightly with beaten egg.

Bake 28 to 30 minutes or until lightly browned. Cool completely. Prepare COOKIES 'N' CREME Pineapple Glaze; drizzle over danish. Garnish with remaining chocolate chips and pecans.

COOKIES 'N' CREME Pineapple Glaze: Separate white chips and cookies. Place white chips and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring until melted and smooth when stirred. Add powdered sugar and enough juice until smooth and slightly thickened.