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Peanut Butter Chocolate Crescent Rolls

Turn breakfast crescent rolls into dessert crescent rolls with this fun recipe for flaky puff pastry filled with peanut butter and chocolate!

Sometimes I think I’ve lost my mind with some of the things I end up making in the kitchen. As I was strolling through the grocery store yesterday, starving of course, I got the bright idea of rolling some crescents with mini Hershey’s Chocolate Bars and a dollop of Peanut Butter. This was even after my husband and I worked out together. I’ve got major sweet tooth issues, that’s for sure.

As crazy as these sound, the end result is pure sweet flaky fabulousness! I don’t encourage you to eat these babies everyday, but do try them sometime. They were even better than I imagined them to be. It only takes about 10 minutes of prep time and they are ready to bake. 15 minutes later, you’ve got these beautiful chocolate filled crescents that are truly to die for! Enjoy!!

Here’s what’s stuffed inside these bad boys. Hershey’s Miniatures on top of a dollop of peanut butter. Can I just tell you how much I love these treats!! Simple and so good! (Picture from here)

Peanut Butter and Mini Chocolate Bar Centered Crescents

1 can of Pillsbury reduced fat crescent rolls, 8 count (do you love that I got a reduced fat for these treats!)
8 Tablespoons creamy peanut butter
8 Hershey’s Mini Chocolate Bar variety
1 egg white whisked with 1 teaspoon water
3 Tablespoons turbinado sugar (or any granulated sugar will do)

1/2 Cup chocolate chips, melted

1. Preheat oven to 350 degrees F. Unroll crescent rolls and place a dollop of peanut butter onto center of widest end of triangle. Top each dollop of peanut butter with a mini chocolate bar then roll up each crescent starting at widest end. Brush each of the rolled crescents lightly with egg wash then sprinkle with sugar. Bake for 15 minutes or until crescents are golden brown and cooked through. Melt chocolate chips in microwave until smooth, place into a ziplock baggie, snip one small corner with scissors then drizzle melted chocolate over each crescent. Enjoy warm with milk!!

Here’s my little bugaboo enjoying Mommys crescents. He happily posed for some pics with these in hand! Have a great rest of the week and weekend!!! See you all soon.

Peanut Butter Chocolate Crescent Rolls

Turn breakfast crescent rolls into dessert crescent rolls with this fun recipe for flaky puff pastry filled with peanut butter and chocolate!
Course: Dessert
Cuisine: American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8
Calories: 438kcal
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Ingredients

  • 1 can Pillsbury crescent rolls 8 count, reduced fat or regular
  • 8 tbsp creamy peanut butter
  • 8 Hershey’s Mini Chocolate Bars (variety pack)
  • 1 egg white whisked with 1 teaspoon water, for the egg wash
  • 3 tbsp turbinado sugar (or any granulated sugar will do)
  • 1/2 cup chocolate chips melted

Instructions

  • Preheat oven to 350 degrees F.
  • Unroll crescent rolls and place a dollop of peanut butter onto center of widest end of triangle. Top each dollop of peanut butter with a mini chocolate bar then roll up each crescent starting at widest end.
  • Brush each of the rolled crescents lightly with egg wash then sprinkle with sugar. Bake for 15 minutes or until crescents are golden brown and cooked through.
  • Melt chocolate chips in microwave until smooth, place into a ziplock baggie, snip one small corner with scissors then drizzle melted chocolate over each crescent.

Nutrition

Calories: 438kcal | Carbohydrates: 40g | Protein: 8g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 310mg | Potassium: 298mg | Fiber: 4g | Sugar: 23g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg
Keywords: dessert crescent rolls, easy dessert recipe, quick dessert recipes