Candy Bar Croissants Recipe
Refrigerated crescent dough bakes up flaky and golden in under 20 minutes, and chopping the candy bars small enough lets them melt into a gooey caramel-chocolate filling instead of leaking out and burning on the pan.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 8 bars fun-size candy bars (Snickers, Twix, or Milky Way), chopped
- 1 large egg, beaten
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 2 tbsp powdered sugar, for dusting
Nutrition per serving
- Calories
- 490
- Protein
- 6g
- Carbs
- 84g
- Fat
- 15g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2Unroll the crescent dough and separate it along the perforations into 8 triangles.
- 3Chop the candy bars into small pieces, no bigger than a pea, so they melt fully without oozing far out of the dough.
- 4Place a heaping tablespoon of chopped candy in the wide end of each triangle, then roll up toward the point, tucking the ends in slightly to seal.
- 5Arrange the croissants point-side down on the baking sheet, spacing them at least 2 inches apart.
- 6Brush the tops with the beaten egg. Stir the granulated sugar and cinnamon together and sprinkle over the tops.
- 7Bake for 12-15 minutes, until deep golden brown and the dough is cooked through in the center of the roll.
- 8Let the croissants cool on the pan for 5 minutes, so the melted filling firms up slightly, then dust with powdered sugar before serving.
Tips & variations
- Freeze the chopped candy for 10 minutes before assembling; cold pieces are easier to pinch into the dough without smearing it around.
- Peanut butter cup pieces work well too, though they're softer going in, so chill the dough a few minutes after rolling if the kitchen is warm.
- For an extra finish, drizzle cooled croissants with 2 tablespoons of melted chocolate instead of, or in addition to, the powdered sugar.
- A pinch of flaky salt on top after baking cuts the sweetness noticeably.
Storage & reheating
Store cooled croissants in an airtight container at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for 5 minutes to re-crisp the outside and re-melt the filling; microwaving works but leaves the dough soft rather than flaky.
Tips from the Tulo kitchen
- Line the pan with parchment rather than greasing it; any candy that leaks out will stick hard to a bare metal sheet and is much easier to peel off parchment once cool.
- Pinch the dough seam closed with wet fingertips if it won't stay sealed on its own, the moisture helps it hold.
FAQ
Can I use croissant dough instead of crescent roll dough?
Yes, if using sheets of raw croissant dough, cut them into triangles roughly the same size as crescent dough triangles and follow the same rolling and baking method; bake time may run 1-2 minutes longer since the dough is thicker.
Why did the candy leak out during baking?
Usually the pieces were chopped too large or the dough seam wasn't fully sealed and tucked under; smaller candy pieces and a firmly pinched seam keep the filling contained.
Can these be made ahead and baked later?
Assemble the croissants and refrigerate them, unbaked, covered, for up to 4 hours before baking. Freezing raw isn't recommended since the candy filling can separate and leak more during a longer bake from frozen.
What candy bars work best?
Bars with a mix of chocolate and caramel or nougat, like Snickers, Twix, or Milky Way, hold together better when melted than pure chocolate bars, which can run thin.