INGREDIENTS
2 cans of refrigerated croissant dough
8 squares of Ghirardelli Dark and Sea Salt Caramel Chocolate
6 oz. semi sweet chocolate chips
powdered sugar for dusting
INSTRUCTIONS
Preheat oven to 375° and line a baking sheet with parchment paper
Remove the croissant dough from the cans and place 8 rectangles onto the baking sheet
Break up a square of chocolate and place it at one end of the dough
Roll the dough end over end to cover the chocolate and caramel square
Bake for 12-13 minutes
Melt the semi sweet chocolate chips and drizzle over the baked pastries
Dust with powdered sugar and serve
Source Recipes -Here-
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