Candy Bar Croissant

Submitted by kzbhansen

"I don't remember where I got this from, but for a quick chocolate fix--this is it."

 

• Ready In: 25mins
• Ingredients: 5
• Yields: 8 rolls

ingredients

• 226.79 g can refrigerated crescent dinner rolls
• 14.79 ml butter, softened
• 1 egg, beaten
• 2 (92.13 g) milk chocolate candy bars, broken into small pieces
• 29.58 ml slivered almonds

directions

1. Unroll crescents and separate into triangles.
2. Brush with butter.
3. Arrange candy pieces evenly over the triangles.
4. Roll up from wide end. Place point side down on a greased baking sheet. Curve the ends slightly.
5. Brush with egg and sprinkle with almonds.
6. Bake at 375° for 11-13 minutes until golden brown.
7. Cool on wire racks.
8. Enjoy and smile LOL.

Reviews

[ShwJmp85]

Sooo simple! Although I didn't use candy pieces, instead I used Nutella. Yummy!

 

[Aunt Paula]

These were so delicious fresh out of the oven. The chocolate was nice and googy. I didn't use the almonds cause I knew no one would eat them but me, but next time I am going to add them. I didn't care too much for them after they cooled off, so my advice is to eat them while they are nice and warm from the oven.

 

[faith58]

Made these for dinner tonight and everyone loved them. So simple yet so good. I didn't change a thing. I am thinking of the possibilities though, I would luv to try it with heath bars, mmm This recipe is definately going to be made again. Highly Recommended. Perfect little desert. Made for the cookathon for karen. *hugs*

 

[Sanzibar -]

We loved these croissants. Next time I will make a double batch, (my kids were fighting over who got the last one). I used Hershey milk chocolate. Next time, I want to try dark chocolate, which I think we will prefer.

 

[Muffin Goddess]

I made a double batch of these as a work snack yesterday - delicious! I liked how simple they were to put together, too. I used Dove dark and milk chocolates for the centers (I put one piece of each in each croissant, but next time I will probably use just dark since I found that more appealing than the milk). I didn't use the almonds, partly because of nut allergies at work, and partly because I'm not a big nut fan. Instead, I lightly sprinkled the tops with some coarse sugar so they wouldn't look so naked. I know these are heavenly when they're warm, because I took one about 5 minutes after they came out of the oven (while the chocolate was all gooey, mmm). I guess they were pretty good at room temp, too, since the entire bag of them disappeared within two hours. Next time I might try these with some other type of filling (white chocolate, or maybe some type of those Hershey's Treasures). Thanks for posting!