Easy Chocolate Croissant

I am currently obsessed with two things: the chocolate turnovers from Arby's and the idea of Southern Biscuits and Chocolate Gravy. So not surprisingly, after lunch, I wanted chocolate. Here is what I came up with in a snap.

Easy Chocolate Croissant

1 Bakery Croissant (if it is from a good bakery, just use it plain!)
1 Tbs melted butter
White or raw sugar 

Chocolate, Chef's Choice

  • Preheat oven to 400 degrees.
  • On a baking sheet, brush croissant with melted butter and sprinkle with sugar.
  • Bake 8-10 minutes until sugar and butter become crystallized or toasty on the top (croissants don't really brown per se). 
  • Let rest 10 minutes to cool down, then slice almost in half, like a hinge. 
  • Stuff with a few chocolate squares and microwave for 20-30 seconds. 

Pull apart the gooey goodness with your hands or use a knife and fork. Enjoy!

I used an old school giant Hershey's milk chocolate bar. Lindt, Ghirardelli or most others would work. Try chocolate chips, salted caramel, whatever you have. Next time, I'm adding raspberry jam and chocolate. How can that be bad?


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