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1
Unwrap 16 caramels then slice them in half. Line the wide end of each crescent with four of these little caramel slices.
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2
Roll the dough tightly around the caramel, then bake according to package directions.
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3
For the icing, combine 1/2 cup of chocolate frosting with 1 tablespoon coffee. Heat in the microwave for 10-20 seconds, then spoon into a zip-top bag and drizzle over warm crescents.
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