We all love Nutella and for WORLD NUTELLA DAY I decided to make these easy mini chocolate croissants dipped in a mix of peanut butter and Nutella. They literally require the least effort and make for a mouth-watering treat that is literally gone in seconds. The texture is very soft and pillow-like; you could, of course, broil it for a couple of minutes on low for a crispy texture but I like it soft so that when dipped in chocolate it makes for a soft chocolaty dessert!
I keep the size of these chocolate croissants equal to the size of a small cap on my finger and hence the cooking is time accordingly. If you make it any bigger then make sure you bake them a minute or two extra depending on your oven. I highly recommend the small size because who doesn’t like mini dessert bites, right? 😍
Easy Nutella Dipped Chocolate Croissants
Ingredients
- 1 Pillsbury Crescent roll dough Makes 8 rolls
- 2 Tbsp Nutella
- 1 Tbsp Peanut Butter
- 1 egg
- Handful Chopped Almonds
Instructions
PROCESS:
- Preheat Oven at 375℉
- Roll the dough and cut in half. Roll to bring the halves together as seen in the video and cut into small chunks. Using your fingers shape them into mini chunks
- Bake for 12-15 mins. You can crisp them by broiling for 1-2 mins on low but I skipped this step because I wanted a soft pillow-like texture
- Mix & Heat Nutella and Peanut Butter. Dip the top of the mini croissants into the heated Nutella & Peanut Butter mixture
SERVING:
- Top with chopped almonds for garnish. Let it sit for 15 mins in the fridge or just dive right into it!
Nutrition
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♥ Gurleen
