Peanut butter and chocolate are a match made in Heaven, and I cannot fathom how my husband does not see them as the perfect flavor combination. I guess no one is perfect. So when my daughter and I had some time yesterday afternoon and wanted a fun way to address a snack craving, we decided to channel our inner Reese’s.
We deployed the crescent rolls that were in our fridge and used them to make peanut butter and chocolate croissants.
These peanut butter and chocolate croissants were easy enough for her to make and delicious enough for everyone to enjoy. I think summer is a great time to get kids into the kitchen.
Chocolate and Peanut Butter Croissant Recipe
Ingredients:
1 8 oz. tube crescent rolls (I used Pillsbury)
1/3 cup chocolate chips, plus handful
1/3 cup peanut butter chips
Instructions:
Unroll crescent rolls and place chocolate chips and peanut butter chips (around 20 total) on each triangle.
Roll them up, keeping the chips from escaping.
Bake at 375 degrees for approximately 12 minutes until brown.
While they are baking, melt the remaining chocolate chips in the microwave.
When the croissants are done, drizzle melted chocolate on top. No fancy work here – we just dipped a fork in the chocolate and waved it over the croissants.
(These were inspired by Chocolate Croissants by the Noble Pig.)
This makes a great snack, but it would be a wonderful dessert, too. They went really well with a glass of cold milk.
My daughter and I agreed that these were best after they were out of the oven and cool but not cold. The next day they were fine after a few seconds in the microwave, but just not quite the same. If you’re on the chocolate and peanut butter bandwagon, these are worth a try. And if you’re not, well, my husband is happy for the company.
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