Skip to Content

Better Than Sex Party Ring

  • Save Recipe
  • Prep 15 min
  • Total 55 min
  • Servings 12
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Crescent roll pinwheels stuffed with peanut butter cheesecake filling, chocolate chips, peanut butter cups, toffee bits, and marshmallows and drizzled with hot fudge and caramel sauce. Recipe by Hungry Happenings.
Created Apr 23, 2018
  • Save
  • Share
  • Keep Screen On


  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 125 g (half 250 g package) cream cheese, softened
  • 3/4 cup marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 cup mini semi-sweet chocolate chips, divided
  • 1/4 cup toffee bits, divided
  • 10-12 large marshmallows
  • 2-3 tablespoons tiny marshmallows
  • 1-2 tablespoons caramel sauce
  • 1-2 tablespoons hot fudge sauce
  • 14 miniature peanut butter cups, cut into small pieces
  • Optional ice cream


  • 1
    Preheat oven to 350ºF.
  • 2
    Line a baking sheet with parchment paper or non-stick tin foil.
  • 3
    Unroll the crescent dough onto your work surface. Unroll dough, separate into 2 large rectangles. Overlap the long sides to form a rectangle that is about 12x7 inches. Firmly press the edges and perforations to seal.
  • 4
    Beat cream cheese, marshmallow fluff and peanut butter until fluffy. Spread over crescent dough. Sprinkle 3/4 cup mini chocolate chips and 2 tablespoons toffee bits over peanut butter filling.
  • 5
    Line up 10-12 marshmallows along one long edge of the dough. Roll up dough around the marshmallows. Continue to roll into a long log. Freeze for 20 minutes.
  • 6
    Use a serrated knife to cut the log into 14 slices. Arrange the slices on a baking sheet in a circle, leaning each slice against the previous one. Tuck the last slice under the first to complete the ring.
  • 7
    Bake for 15-18 minutes, rotating the pan midway through baking cycle, until the crescent dough turns golden brown and marshmallows are melted and toasted. Remove and allow to cool slightly.
  • 8
    Sprinkle on 1/4 cup mini chocolate chips, tiny marshmallows and remaining toffee bits. Drizzle hot fudge and caramel sauce over top. Allow to cool a bit longer, then top with chopped peanut butter cups.
  • 9
    Use a cake lifter to move the ring to a serving platter.
  • 10
    If desired, fill the centre of the ring with your favourite ice cream, drizzle on more chocolate and caramel sauce and serve.

Nutrition Information

1668.4 Calories, 95.7g Total Fat, 31.4g Protein, 186.5g Total Carbs, 147.5g Sugars

Nutrition Facts

Serving Size: 12 servings
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved