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Chocolate Quickie Stickies Recipe


35 minutes
Skill Level
4 dozen stickies

HERSHEY’S Cocoa adds a delicious chocolate taste to this easy recipe. It’s the perfect treat to serve at brunch or as dessert!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
13 minutes
Cool Time
2 minutes


  • 8 tbsps
    butter or margarine, divided (120 mL)
  • 3/4 cup
    packed light brown sugar (175 mL)
  • 4 tbsps
    HERSHEY'S Cocoa, divided (60 mL)
  • 5 tsps
    water (25 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1/2 cup
    coarsely chopped nuts (optional) (125 mL)
  • 1 roll
    refrigerated crescent dough (16 oz) (500 g)
  • 2 tbsps
    granulated sugar (30 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
measuring cups Measuring Cups
saucepan Saucepan
mini muffin tins Mini Muffin Tins
rimmed baking sheets Rimmed Baking Sheets

Preheat oven to 350°F (180°C).


Melt 6 tbsps (90 mL) butter in a small saucepan set over low heat. Add brown sugar, 3 tbsps (45 mL) cocoa and the water. Increase heat to medium. Cook, stirring constantly, just until mixture comes to a boil. Remove from the heat and stir in vanilla. Spoon 1 tsp (5 mL) of the chocolate mixture into 48 mini muffin cups. Sprinkle an equal portion of nuts into each cup. Set aside.


Unroll crescent dough and separate into 8 rectangles; press firmly at perforations to seal. Melt the remaining butter; brush evenly over rectangles. Stir granulated sugar with remaining cocoa; sprinkle evenly over the rectangles. Starting at the long side, roll up each rectangle and pinch the seams to seal. Slice each roll into 6 equal pieces. Press each piece, cut-side-down, into prepared mini-muffin pans.


Bake for 11 to 13 minutes or until light brown. Cool 30 seconds before inverting the mini muffin pans onto rimmed baking sheets. Let stand for 1 minute before removing pans. Serve warm or at room temperature.

Note: Rolls can be baked in two, 8-inch (20 cm) round baking pans. Divide the chocolate mixture and nuts (if using) equally between the two pans. Place 24 rolls, cut-side-down, into each pan. Bake for 20 to 22 minutes. Cool for 1 minute before turning onto rimmed baking sheets, let stand for 1 minute before removing pans.