1 sheet puff pastry dinner rolls dough
½ cup mini chocolate chips
½ cup semi-sweet chocolate chips
½ cup soft caramel candies
Chocolate Drizzle
1 cup semisweet chocolate pieces
4 tsp shortening
Preheat oven to 350°F. Separate dough into 8 triangles.
Spread 1 tbsp of chocolate chips and a caramel candy onto each dough triangle. Make sure to press the chocolate chips securely into the dough.
Roll up each triangle, starting at the shortest side of the triangle and rolling towards the opposite point.
Place each of the rolls onto a greased baking sheet and place in the preheated oven.
Bake for about 15 minutes or until golden brown.
Sprinkle with powdered sugar and chocolate shavings, if desired.
Allow them to cool on a cooling rack.
Making the drizzle
Combine the chocolate pieces with shortening in a small saucepan over low heat.
Stir until the chocolate melts and becomes smooth.
Place the cooled croissants onto a cookie sheet lined with waxed paper. Drizzle the melted chocolate over top.
Refrigerate for 1 to 3 minutes to allow the chocolate to harden.
Sugar: 39g
:
Calcium: 76mg
Calories: 660kcal
Carbohydrates: 67g
Cholesterol: 6mg
Fat: 41g
Fiber: 5g
Iron: 4mg
Potassium: 318mg
Protein: 7g
Saturated Fat: 17g
Sodium: 165mg
Vitamin A: 48IU
