I just recently came back from St. Barths from my fiancé’s family vacation…it’s a French colony and of course, there were croissants EVERYWHERE, and EVERY morning! Not exactly a meal at the top of my healthy radar for kids, BUT I came back to New York craving croissants (I have a weakness for chocolate! I am human!). My nieces loved them and I thought to myself, “What about just once-in-awhile making mini chocolate croissants as a special breakfast treat? SURE!” 🙂
Here is a 20-minute recipe anyone can do and they are DE-LISH!
Yes, you can make croissants in just 20 minutes. You’ll only spend five minutes assembling them from refrigerated crescent rolls and chocolate chips before popping them in the oven to bake.
- 1 8-count tube of refridgerated crescent rolls (buy at your nearest grocery store)
- 1/3 cup semi-sweet chocolate chips or chopped semi-sweet 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. Serve warm or at room temperature.
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