Candy Bar Croissants

Cassie *


For a quick chocolate fix, this is it. These are yummy, and so quick and easy.

If you can keep a candy bar around long enough to make these. I bought two Hershey bars to make these, and before I could, my gang had them! Nutella is also wonderful in these.

They are best eaten when fresh out of the oven, or warmed back up for a few seconds in the microwave.


Recipe from my Dec/Jan 2000 Taste of Home issue.


★★★★★ 4 votes

15 Min
15 Min


  • 1 tube(s)
    (8 ounces) refrigerated crescent rolls
  • 1 Tbsp
  • 2
    plain milk chocolate candy bars ( 1.55 ounces each ), broken into small pieces
  • 1
    egg, lightly beaten
  • 2 Tbsp
    sliced almonds

How to Make Candy Bar Croissants


  1. Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end.
  2. Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375° for 11-13 minutes or until golden brown. Cool on a wire rack.

Printable Recipe Card

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