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Gooey S'mores Croissants

Flaky, buttery crescent pastries stuffed with warm melted chocolate and gooey marshmallows, drizzled generously with chocolate syrup and graham cracker crumbs.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 croissants
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Croissants
  • 1 can refrigerated crescent roll dough (8 oz, yielding 8 triangles)
  • 0.5 cup mini marshmallows
  • 0.5 cup semi-sweet chocolate chips for filling
  • 1 large egg for egg wash
  • 1 tbsp milk or water
Decadent Topping
  • 0.33 cup dark or semi-sweet chocolate chips for melting
  • 0.5 tsp coconut oil or butter
  • 3 whole graham crackers crushed into fine crumbs

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Small microwave-safe bowl

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll the crescent dough and separate it into 8 triangles.
  3. Place about 1 tablespoon of chocolate chips and 5-6 mini marshmallows at the wide base of each dough triangle.
  4. Carefully roll up the dough starting from the wide end towards the point. Place point-side down on the baking sheet.
  5. Whisk the egg and milk together. Lightly brush the tops of the croissants with the egg wash.
  6. Bake for 10-13 minutes until the pastry is deep golden brown and puffed.
  7. Let cool on the baking sheet for 5 minutes. Meanwhile, microwave the remaining chocolate chips and coconut oil in 20-second bursts until smooth.
  8. Drizzle the melted chocolate over the baked croissants and immediately sprinkle with crushed graham crackers. Serve warm.

Notes

To prevent marshmallows from melting completely away, try freezing the mini marshmallows for 30 minutes before stuffing them into the dough. Reheat leftovers in a 350°F oven for 3-5 minutes, not in the microwave.