I’d love to think of myself as the next Pioneer Women, but that would be a bold face lie. It’s not that I’m above lying to myself, I do that all of the time! You know, whenever I justify a run to Starbucks, an extra macaron or 5, late night ice cream, it’s all just a lie I love to hear… but pretending to work insane hours in a week AND cooking from scratch isn’t a fib I even begin to let myself believe. Hence my new found love with the phrase “only ______ ingredients”, and then promptly inserting a number between 1 and 6. It’s rewarding, I tell ya!
Anyways, all of this to say I’m going to make sure I spread my cheat sheet recipes with all of you fellow busy-bodies from here on out, starting with this super easy, two ingredient chocolate croissant recipe…
Ingredients (yields four large croissants):
- 1 box of Pepperidge farm pastry dough (though they say Dufour taste’s best)
- About 1/3 cup semisweet chocolate chips or chopped semisweet chocolate
Heat oven to 375° F.
Unroll the dough and instead of separating it into 8 triangles like a traditional storebought croissant, knead the dough into one large piece, and divide it into four same-sized rectangles. This is the secret to cheating with a two ingredient croissant while still making them look legit, instead of like regular store bought, pre-cut croissants.
On the bottom third of each rectangle, place about 12 chocolate chips (give or take depending on how chocolatey you want them to be!).
Place the croissants on a baking sheet with parchment paper and bake until golden brown, about 12 to 14 minutes (or according to the croissant packaging if yours varies). Serve warm or at room temperature, or quickly heat them up the next day for an extra gooey, chocolate croissant.
And there you have it folks! A quick homemade breakfast or chocolatey treat to splurge on. I’m thinking of making a ham and cheese one for less of a sugar rush, too.
Do you all have any awesome breakfast croissant traditions or twists to try? Let’s hear it!