Biscoff Marshmallow Crescents
These Biscoff Marshmallow Crescents are such a fun and easy dessert recipe! They're light, sweet, and the perfect combination of crunchy and creamy!
Servings 8 crescents
- 1 tube crescent rolls 8 count
- 8 tbsp Biscoff spread
- 80 mini marshmallows approximately
- 2 tbsp melted butter
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
Unroll crescents into 8 triangles onto prepared baking sheet. Place 1 tablespoon of Biscoff spread onto the center of the wide end of the triangle. Top Biscoff with about 10 mini marshmallows then roll crescent up, starting at wide biscoff marshmallow end.
Space each crescent about 1 1/2 inches apart from each other. Brush melted butter over each crescent with a pastry brush. Stir together the sugar and cinnamon then sprinkle evenly over crescents.
Bake for 15-17 minutes, until golden brown. Marshmallows will ooze everywhere. Once removed from the oven, take a plastic knife and bring warm oozed marshmallow back around each crescent. Let cool for 10 minutes then serve warm.
Calories: 247kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 252mg | Fiber: 1g | Sugar: 15g | Vitamin A: 87IU | Iron: 1mg