Air-fried chocolate caramel snack bars
SmartPoints® value per serving
These indulgent treats are our answer to those deep-fried sandwich cookies you sometimes see at the fair. We wrap our chocolate caramel snack bars in reduced-fat crescent dough, then air-fry them until the dough is crisp and the goodies inside get all melty and gooey. It helps to have the dough very cold when you work with it. You’ll have leftover dough, which you can store in the fridge for up to a week and use to make more of these snacks. Or use the leftover dough to make our Old-fashioned chicken pot pie or Mini sliders.
Reduced fat crescent roll dough
2 piece(s), (1 oz per piece)
WW Chocolate caramel snack bar
4 bar(s), (19 g each)
Powdered sugar (confectioner's)
- On a piece of parchment paper or wax paper, place the dough pieces (2 long triangles) beside each other; pinch the dough seam together to form a rectangle. Cut the rectangle crosswise into 4 equal pieces. Working with one piece at a time, gently pull dough to stretch it a little longer. Wrap dough lengthwise around 1 snack bar, and pinch together all seams to seal. Repeat with remaining dough and snack bars.
- Preheat an air fryer, if necessary, to 375°F. Line the bottom of the air fryer basket with parchment paper and arrange the wrapped snack bars on paper; coat tops of snack bars with cooking spray. Air-fry until the dough is browned and crisp, 5 to 6 minutes. Dust with powdered sugar; serve warm.
- Serving size: 1 bar
If you have a food scale, here's another way to divide the dough: Weigh out 2 oz of dough and roll it into a ball on a floured surface. Cut the dough into 4 equal pieces and roll each piece into a rectangle. Place a snack bar on a rectangle and wrap the dough around the bar. Seal any open edges with water and repeat with the remaining ingredients.