These flaky and delicious REESE Croissants are so very simple to make, and actually take only 3 ingredients for this yummy chocolate croissant!
REESE Croissants
We all know how much-loved croissants are, the french pastry is a classic and for great reason. Yet if you think you can’t make them at home and have them taste the same as purchased ones, you’ll be so surprised by this recipe.
This recipe is made with store bought croissant rolls and REESE Spreads – a dynamic duo to such a yummy treat! I decided to make these one day when I realized I had an extra package of refrigerated crescent rolls sheets in the fridge, and thought the combination would be out of this world – was I right!
This is the third recipe I’ve posted now using REESE Spreads, showing just how handy this product is to have on hand. Check out my previous recipes, Reese Cinnamon Buns and Reese Crumble Cake Bars.
We’ve baked with REESE Spreads just as much as we’ve spread it on toast – so delicious. It’s now a product I have on hand at all times. In fact, I’ve already got a few yummy holiday recipes in mind to make very soon.
REESE Croissants are flaky, buttery, with an amazing chocolate and peanut butter middle. Then, to bring the recipe to ‘wow!’ sprinkle the tops with icing sugar and drizzle with a bit of melted REESE Spreads.
You just have to make these – Enjoy!
These flaky and delicious REESE Croissants are so very simple to make, and actually take only 3 ingredients for this yummy chocolate croissant
- 1 package crescent rolls thawed
- 1 cup REESE Spreads
- 1 egg
- Icing sugar optional
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Heat oven to 350º. Line a baking sheet parchment paper and set aside
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Sprinkle a cutting board or flat surface with flour. Roll out crescent rolls and use a pizza cutter or knife to cut each sheet into long triangles.
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Place approximately 2 tbsp of REESE Spreads on the wide end of each triangle.
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Beginning with the wide end of each triangle, roll the dough into a croissant shape. Place each on the parchment paper on the cookie sheet, and turn in the edges of the dough slightly to make a "U" croissant shape.
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In a bowl, whisk the egg and then brush the egg mixture on each croissant.
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Bake for 17-23 minutes, until the croissants are golden and flaky.
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If you prefer, sprinkle each with some icing sugar and REESE Spreads warmed up in the microwave for 10 seconds.
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Enjoy!
Leftovers can be stored up to 3 days in a sealed container.
Disclosure: This post is sponsored by REESE Spreads as part of the Golden Spoon Recipe Series. All opinions on this blog are my own.
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Ali P says
Super easy to make!
Elizabeth Vlug says
Love this. Why didn’t I think of this? lol. And your close up shot is drool worthy once again. Thanks!
NJ Nowoselski says
mmmmmm these would make a quick treat for last minute guests too
Carole Dube says
I love that’s it is easy to make! They are the best!
kathy downey says
Thanks i have the ingredients going to surprise the kids this evening
Amanda Montgomery says
These look DELISH!!! I think I will have to try these out on Christmas morning!!!
Lynda Cook says
Oh wow these would be so good, make for an awesome treat!!
Chandra Christine O'Connor says
My mouth was watering looking at this recipe. I’ve never seen this spread!
jan says
Oh dear – more deliciousness! Truly scary that they have these jars now.
Stephanie LaPlante says
These sound extra delicious! Definitely going to try it.
Gwen Morrow says
The REESE Croissants just made my Christmas Goodie List!! thanks for sharing!!
HEIDI C. says
These sound so good…I would definitely not be able to stop at one or two or three… :).
Linda H says
I like how easy these are to make.
Cheryl MacPhail says
I don’t think it would be safe to make these at our house!! We would fight over them!! They look so good!! 🙂
Judy Cowan says
Yummy, these would definitely be a nice treat for my family!
Alison Braidwood says
These look so easy and yummy. I’m pinning this for a possible Christmas morning treat.
LisaM says
I love this idea. I’ve never actually tried crescent rolls before!
Harmony A. says
This recipe looks delicious. I may give it a try:)