Let me introduce you to my newest dessert craze. They’re easy to assemble, a bit unique, and result in mouthfuls of crispy pastry, melted chocolate, hot oozey marshmallows and a lick of peanut butter. I like to think of them as the sassier, more decadent older sister of these puppies.
They’re not that photogenic, but heck, they pack a chocolatey punch. And who doesn’t need that in their life?
I love croissants. I grew up devouring them plain – no butter, no jam nothing. Then I discovered all the things you can do with them and now an un-opened pack of Woolies croissants represents a blank canvas, an opportunity, an invitation to create something delicious. Not going to lie, this probably will not be the last croissant recipe I share in these parts.
Today’s recipe brings me back to the good old days of sitting around a campfire, toasting marshmallows, and layering them with chocolate melts between two milk arrowroot biscuits. Perfect s’mores, errytime. My version just replaces the bickies with a buttery croissant, and adds the sophisticated element of a peanut butter maple drizzle. When they’re toasting, your house will straight-up smell like a camp ground. A tasty tasty camp ground.
At first, I thought it would be awesome to waffle these bad boys. If Kat can rock the waffle iron, so can I, right?
Well, long story short, that ended with admittedly delicious, crispy croissants, but also a Google search on “How do I clean marshmallow out of my waffle iron?”
And so, I turned to my perfectly smooth, easily cleanable sandwich grill. Much better.
Toasted S’mores Croissants with a Peanut Butter Maple Drizzle
2 tbs smooth peanut butter
4 tbs maple syrup
2 croissants, split
50g milk chocolate melts
50g white chocolate melts
10 medium marshmallows, torn in half
50g dark chocolate, broken into squares
Vanilla ice cream, to serve (optional)
- Make the peanut butter maple drizzle: combine the peanut butter and maple syrup in a small saucepan over low heat. Whisk until combined and lightly bubbling. Set aside.
- Working with one croissant at a time, fill with half the milk chocolate, 5 marshmallows, and half the white chocolate.
- Toast for 1-2 minutes in a sandwich press/contact grill.
- Melt dark chocolate in a small bowl in the microwave (I do this by blasting for 30 seconds at a time, stirring in between, until smooth).
- Drizzle toasted croissants with peanut butter maple drizzle and spoonfuls of melted dark chocolate. Serve with vanilla ice cream.