Chocolate Crescents

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These Chocolate Crescents are a quick and easy, 3-ingredient alternative to a chocolate croissant. They come together quickly for a delicious sweet treat.

Chocolate Crescents on a plate with red mug

Pain au chocolat, aka the chocolate croissant, is an amazing treat. Light, flaky layers of pastry wrapped around chocolate? What could be a better coffee break treat?

Well, what if you could make a quick approximation of that tasty pastry at home with only three ingredients?

The francophile in me just can’t call these croissants. They’re just refrigerated crescent rolls (or you can use frozen puff pastry) gussied up a bit.

These are NOT the same thing, but, they do resemble, in a very Americanized way, the pains au chocolat I ate in France.

These are an easier cheat than making traditional chocolate croissant, though these Chocolate Butterhorns are worth your time if you want to make them more homemade.

The recipe is only problematic in that the kids could each eat four or five of them, and refrigerator crescent rolls are no the 25 or 50 cents they were once upon a time.

That said these are a fun treat when you don’t have the time or the inclination to make more homemade treats, perfect food to bake on vacation or when you need something fast and easy.

plates of Chocolate Crescents and espresso

As I said, these Chocolate Crescents require only three ingredients: refrigerator crescent rolls, chocolate chips, and demerara sugar. But, those three ingredients can add up if you don’t shop wisely.

How to make Chocolate Crescents good and cheap:

To make this recipe more economical:

  • Stock up on ingredients when they are on sale. Commercial refrigerator rolls are not cheap. However, they do go on sale occasionally, and coupons are often available. Combine a sale with a coupon to get a great deal. The same can be said for the chocolate chips and the sugar. Buy low so you can enjoy these treats more often.
  • Shop at the lowest price store. I’m currently using a price book to track prices and that’s saving me money. In lieu of a sale, I know what store typically has the best price on refrigerator biscuits. In this case, that would be ALDI.

How to make this recipe easily:

This recipe is one of the absolute easiest, so you don’t need complex equipment. However, having the right kitchen tools can really make your time in the kitchen more enjoyable.

Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:

  • parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
  • sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.

ingredients for chocolate crescents

How to Make Chocolate Crescents

The beauty of this recipe is that you only need three ingredients!

  • refrigerated crescent rolls
  • chocolate chips, preferably dark
  • demerara sugar

Heat oven according to package directions. Line a baking sheet with parchment paper or a silpat mat.

Remove the paper from the can of rolls and open it up with a good whack on the side of the counter. Unroll the dough and separate the crescent rolls.

Pour out some chocolate chips and demerara sugar into small dishes.

Dark chocolate chips tend to be less sweet than semi-sweet and milk chocolate, but use what you prefer.

Chocolate Crescent Rolls on baking sheetSprinkle the surface of each dough triangle with chocolate chips to mostly cover the surface. The dough will expand when it bakes, so it’s okay to use a fair amount of chocolate.

Roll up the crescent roll, starting at the flat bottom of triangle and rolling toward point. The dough will stick to itself pretty well with just a little pressure.

Roll the rolls in the demerara sugar and place them on the prepared cookie sheet, spacing them out to allow for expansion.

Bake the rolls according to package directions, about 9 minutes. Cool the rolls briefly before serving.

They taste best warm from the oven with a cup of coffee!

plates of crescent rolls and cup of coffee

Chocolate Crescents
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 
These Chocolate Crescents are a quick and easy, 3-ingredient alternative to a chocolate croissant. They come together quickly for a delicious sweet treat.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate crescents, crescent rolls, crescents, croissants
Servings: 8
Author: Jessica Fisher
Ingredients
  • 1 package of refrigerated crescent rolls
  • 1/2 cup chocolate chips preferably dark
  • 2 tablespoons demerara sugar
Instructions
  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat baking mat.
  2. Remove the paper from the can of rolls and open it up with a good whack on the side of the counter. Unroll the dough and separate the crescent rolls onto the prepared baking sheet.
  3. Pour out some chocolate chips and demerara sugar into small dishes.
  4. Sprinkle the surface of each dough triangle with chocolate chips, enough to mostly cover the surface.
  5. Roll up the crescent roll, starting at the flat bottom of triangle and rolling toward point. The dough will stick to itself pretty well with just a little pressure.
  6. Roll the rolls in the demerara sugar and place them on the prepared cookie sheet, spacing them out to allow for expansion.
  7. Bake the rolls according to package directions, about 9 minutes. Cool the rolls briefly before serving.

Chocolate Crescents | Life as Mom

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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Comments

  1. JessieLeigh says:

    A pain au chcolat substitution? Oh, I’m all over this! : )

  2. mom2triplets04 says:

    I just made these and I want to say thank you. These were so yummy and gone in 10 minutes. Adding this recipe to my favorites as I always buy those crescent rolls. Thanks again.

  3. Uh, can we not talk about chocolate? In a couple days I have to kiss it goodbye-in the interest of fitting into even my “fat clothes”!

  4. FishMama says:

    Honey, you crack me up. I feel your pain. I’m ready to eat salads and veggies for the next month. Too bad lettuce has been bitter these days — even in CA.

  5. topaztook says:

    Thank you for this recipe, as my two-year-old has decided she now has to help me cook every meal. Which is good, but…

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