Candy Bar Croissants
Copright by Mary Ann Ross, 2004
Oh so unbelievably good and tasty...
Easy to make but does require a little time.
This is a good recipe to make with your children's help.
Best served warm, but these can be reheated in 10 second intervals in the microwave.
If re-heated, add a little pat of butter when you serve them..
Heck, what's a few more calories, huh?
I make these more often than I care to admit!
1 Tube of Refrigerated Crescent Rolls (8 oz.)
1 to 2 Tablespoon Butter or Margarine
2 Large Hershey's Plain Milk Chocolate Candy Bars
1 Egg (Beaten)
Pre-heat oven to 375 Degrees F.
Open package of Crescent Rolls and separate into individual triangles.
Brush each with melted butter on the top side. (I used Whipped Unsalted Butter).
Break Chocolate candy bar into small chunks/pieces and place some along the
top of the widest part of the triangle... then roll up. (You can experiment with how much chocolate pieces to add the next time because believe me, you'll want to make these again!)
It is okay that the corners may be wider, just fold them under
and when they are baked, you'll never notice the seams.
Cover a cookie sheet with aluminum foil and
spray with non-stick "butter" flavored spray.
Beat egg and brush egg mixture onto top of each rolled-up croissant.
(This gives them the golden brown color when baking)
Individually push slivered almonds gently on to the top of each croissant
so they will adhere and not fall off.
(I leave some plain for those that do not like nuts)
Bake at 375 Degrees F. for 10 to 12 minutes, keep checking.
Croissants are done when they reach a golden brown in color
and the bottoms are browned (see photo above).
Remove from oven and place on wire rack to cool
That's is all there is too it.
Even those people that profess NOT
to be chocoholics will enjoy these.
E N J O Y !!!