Wednesday, November 19, 2008

Chocolate pastry of sorts

Easy Chocolate Croissants
  • 1 8-count tube refrigerated crescent rolls
  • 1/3 cup semisweet chocolate chips or chopped semisweet chocolate
  1. Heat oven to 375° F.

  2. Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.

  3. Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes.

  4. Serve warm or at room temperature.

These are similar to those yummy Arby's chocolate pastries. Same deal- chocolate melty good stuff with the non-sweet pastry. These are versatile; I used 2 squares of cookies 'n creme candy bar and it was really good that way. You can try squares of Hershey chocolate, with or without a marsmallow or two for another good treat. Another recipe I saw used pie crust, using a cookie cutter to cut two shapes, add the chocolate on one, top with the other, seal, and bake. I'd like to try that sometime, too. These disappeared really fast at our house.

1 comment:

PJ - Our life said...

Looks delicious and fast, I will have to try this one!