Simple Peanut Butter and Chocolate Croissants
These croissants are basically heaven wrapped in a pastry. Baked to a golden flaky crust and stuffed with peanut butter chocolate spread. What more could you ask for?
At first, I wanted to name my blog ‘Peanut Butter & Chocolate’ mainly because of my LOVE of peanut butter and chocolate. But being a dietitian who is trying to promote healthy living, I reconsidered. I also considered my attorney-husband’s advice that Chocolate Slopes is a stronger trademark than ‘Peanut Butter & Chocolate,’ in light of the services I provide on my blog.
Anyway, I am what you would call a late bloomer when it comes to Pinterest. I have no idea why, because boy was I missing A LOT. So I am now slowly building my Pinterest page with pins and more pins! A few weeks ago I was browsing my Sweets Board and came across these ridiculously delicious-looking croissants from Gimmie Some Oven and I thought, I want them NOW. They also reminded me of the pastry desserts sold all over Europe that I consumed (way too often) when I studied abroad in college. They were TO DIE FOR!
Well I just happened to have frozen pastry sheets in the freezer (I have no idea what I originally bought them for) AND I had almost a full jar of the Reese’s Peanut Butter Chocolate Spread™ thanks to my good friend Rachel from Rachel Cooks (because she is well aware of my obsession with anything chocolate and peanut butter). So I thought, why not make some peanut butter and chocolate croissants!
Once the pastry sheets are thawed enough to be unrolled, spread them out on a flour-covered surface. I found my countertop worked best because it’s a much larger surface area than a cutting board.
Slightly separate the rectangles using a spatula. Then using a plastic pizza slicer cut each rectangle at a diagonal to form two triangles.
Add a few tablespoons of the Reese’s Peanut Butter Chocolate Spread™ to each triangle. Then roll each triangle up into a pastry shape and place on a cookie sheet lined with parchment paper (or a silicone baking liner like I prefer).
Well let me tell you, this combination is FANTASTIC! You can eat them right out of the oven, or wait until they have cooled, either way they are simply delicious!
Simple Peanut Butter & Chocolate Croissants
¾ of a jar (about 1 cup) Reese’s Peanut Butter Chocolate Spread™
Pastry sheets, 2 sheets
1 tablespoon water
- Thaw the pastry sheets for about 15 minutes or until you can unroll the sheets without them sticking together.
- On a lightly flour-covered surface, spread out the pastry sheets. Using a rolling pin, slightly roll the pastry sheets until they are smooth. Separate the rectangles slightly and cut at a diagonal to form two long triangles from each rectangle.
- Add about 2 tablespoons of the Reese’s Peanut Butter Chocolate Spread™ to the larger side of each triangle and roll them toward the narrow side of the triangle.
- Place each rolled triangle onto a cookie sheet lined with parchment paper.
- Whisk together one egg and one tablespoon of water. Brush egg over each rolled pastry.
- Bake for 20-25 minutes at 350 degrees Fahrenheit or until the pastries are a light golden color.
- Enjoy warm or at room temperature. Refrigerate remaining croissants (if there are any left!) and consume within 3 days.
Adapted from Gimme Some Oven
*I was not compensated in any way by The Hershey Company™ for this post. I just happen to love anything peanut butter & chocolate, and Reese’s makes one of the best combinations of my two favorites!
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