Kit Kat Croissants
Kit Kat Bar Croissants PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Ever think of combining flaky croissants with a KIT KAT® bar? It’s happening, folks. And now you have an excuse to eat chocolate at the breakfast table. You’re welcome.

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Makes 8 croissants
Start to Finish: 1 hour

Ingredients

1 egg

1 tablespoon water

Two 12-ounce tubes refrigerated large crescent-roll dough

8 snack-size KIT KAT® bars, unwrapped

Directions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a small bowl, beat the egg and water with a fork until well combined. Set aside.

3. Open the tubes of crescent rolls and unfurl the dough onto a lightly floured work surface. Don’t separate the dough along the triangle perforations. Instead, keep two triangles together to form squares. Using a paring knife, separate the sets of squares. You should get four squares from each package.

4. If the perforated seams where the triangles meet are very visible, use your fingers to gently pinch them together to seal.

5. Place one Kit Kat (two wafers, still stuck together) toward one end of a square. Roll the candy up in the dough and then gently press the ends to seal. Repeat with the remaining dough and candies.

6. Transfer the croissants to the prepared baking sheets, four to a tray, seam sides down.

7. Brush each croissant with egg wash and then bake until they’re evenly golden brown, 17 to 20 minutes. Let cool 10 to 15 minutes before serving. Leftovers should be stored in an airtight container at room temperature for up to 2 days.

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