These Easy Chocolate Crescents are one of those desserts I turn to when I want something warm, gooey, and chocolaty—but without any hassle. With just four ingredients and less than 20 minutes, I get buttery, golden crescent rolls wrapped around melted chocolate. Whether I serve them as a sweet breakfast or a last-minute dessert, they always disappear fast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can refrigerated crescent roll dough (8 count)
8 pieces of chocolate (milk, dark, or hazelnut — my choice)
1 tablespoon butter, melted (optional, for brushing)
Powdered sugar, for dusting (optional)
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Then I unroll the crescent dough and separate it into 8 triangles.
I place one piece of chocolate at the wide end of each triangle.
I roll up each triangle toward the tip, gently tucking the sides to keep the chocolate inside.
If I want a more golden finish, I brush the tops with melted butter.
I bake them for 10 to 12 minutes, until they’re puffed and golden.
After letting them cool slightly, I dust them with powdered sugar and serve them warm.
Servings and Timing
Yield: 8 crescents
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 15–17 minutes
Variations
Sometimes I add a spoonful of Nutella or peanut butter with the chocolate for an extra-rich center.
I like using flavored chocolate—hazelnut, caramel-filled, or even white chocolate—to mix things up.
For a festive version, I sprinkle crushed candy canes or drizzle melted chocolate over the top.
If I want a breakfast spin, I serve them alongside fruit or yogurt.
Storage/Reheating
If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a toaster oven or microwave for about 10–15 seconds to bring back the gooey center. I don’t recommend refrigerating them, as that tends to dry out the dough.
FAQs
Can I make these ahead of time?
Yes, I assemble them a few hours in advance and keep them covered in the fridge. I just bake them fresh when I’m ready to serve.
What kind of chocolate works best?
I’ve used everything from chocolate chips to mini bars. I just make sure it’s something that melts well—milk, dark, hazelnut, or even caramel-filled chocolates all work great.
How do I keep the chocolate from leaking out?
I try to roll the dough tightly and tuck the edges if needed. Using slightly smaller chocolate pieces also helps reduce leaking.
Can I make these without the butter and sugar topping?
Absolutely! They’re still delicious without the butter or sugar—it’s just an extra touch I add when I want them to look and taste a bit more special.
Are these freezer-friendly?
I don’t usually freeze them because the texture of the crescent dough changes after thawing, but they’re so quick to make that I prefer baking them fresh.
Conclusion
These Easy Chocolate Crescents are the kind of treat I keep in my back pocket for when I need something sweet, simple, and sure to please. In just a few minutes, I can enjoy flaky pastry wrapped around warm, melted chocolate—and that’s always a win in my book.
Recipe:
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Easy Chocolate Crescents
- Total Time: 17 minutes
- Yield: 8 crescents
- Diet: Vegetarian
Description
Easy Chocolate Crescents are warm, gooey, and chocolaty treats made with just four ingredients. They’re quick to prepare, using store-bought crescent dough and your choice of chocolate, making them perfect for dessert or a sweet breakfast.
Ingredients
1 can refrigerated crescent roll dough (8 count)
8 pieces of chocolate (milk, dark, or hazelnut)
1 tablespoon butter, melted (optional, for brushing)
Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it into 8 triangles.
- Place one piece of chocolate at the wide end of each triangle.
- Roll up each triangle toward the tip, tucking the sides to keep the chocolate inside.
- Brush tops with melted butter, if using.
- Bake for 10–12 minutes, until puffed and golden.
- Let cool slightly, then dust with powdered sugar and serve warm.
Notes
Use any chocolate that melts well—milk, dark, hazelnut, or caramel-filled.
Nutella or peanut butter can be added for an extra-rich filling.
Customize with toppings like crushed candy canes or melted chocolate drizzle.
Store leftovers in an airtight container at room temperature for up to 2 days.
Reheat in a toaster oven or microwave for 10–15 seconds.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crescent
- Calories: 160
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
