A few nights ago I was testing out a fall-themed recipe, and ended up going to bed somewhere around 2:00 A.M. This isn’t uncommon for me… lately I’ve been spending my every waking moment working on blog posts, blog maintenance, or trying to be active on social media. This is in addition to my pays-the-bills day job.
Anyhow, I awoke the next morning feeling grumpy and craving chocolate. I ate my granola and tried to ignore that nagging feeling, but if you’re a chocolate lover you know that those cravings don’t just go away. By lunch time I had lost all willpower. I drove over to the grocery store, rushed home, and whipped up this recipe in no time.
The sweetness of the chocolate spread ,combined with the saltiness of the roasted almond butter, results in the ultimate craving-crushing snack. These would be great for after-school, mid-day at work, or (gasp!) even breakfast. Crescent rolls for breakfast. I’m just full of unique ideas tonight!
Since I’ve been talking about giving credit to the original source lately, I should mention where the inspiration for this ingredient combination came from. I had read an article on the Bon Appetit website where Eve (the rapper) talked about eating Nutella on toast with peanut butter and cinnamon. I thought that combination sounded tasty. When I tried it, I discovered it tastes like a peanut butter cup. YUM! I don’t eat peanut butter before I go to work though (because of allergy concerns) so I replaced it with almond butter (which actually washes off, unlike peanut proteins).
If you like chocolate croissants, you might want to use an actual chocolate spread in this recipe. The chocolate and almond butter combination is really good. I’m partial to Nutella though 🙂
I hope you enjoy making these!
- 1 227g tube of Pillsbury Crescent Rolls
- 8 tsp chocolate spread (alternatively, you could use a hazelnut spread like Nutella)
- 8 tsp Roasted Almond Butter
- 1 tsp Ground Cinnamon, for sprinkling
- Powdered Sugar (optional)
- Preheat oven to 375°F.
- Unroll dough onto an ungreased baking sheet, separate into 8 triangles.
- Spread each triangle with 1 tsp chocolate spread and 1 tsp almond butter.
- Sprinkle each triangle with a pinch of cinnamon.
- Roll up the triangles, from the wide end to the pointy end.
- Bend the rolls into crescent shapes
- Bake for 10-12 minutes, or until golden brown. Allow to cool a bit.
- Serve warm, with powdered sugar (optional).