When you wake up and find yourself in need of a sweet treat but don’t feel like spending all morning in the kitchen, these chocolate crescent rolls are just what you need. Store-bought crescent rolls are filled with chopped chocolate, baked until golden brown, and then drizzled with both additional melted chocolate and a sweet Baileys Irish Cream glaze. A little sprinkle of sea salt is the final and flavorful touch to help make this breakfast, brunch, or dessert treat simply irresistible.

Don’t be afraid to treat yourself to a wee bit o’ Baileys for breakfast. After all, it just so happens to be the month of March. And as far as I’m concerned, there is never a wrong time of day in March to drink Irish Whiskey, Guinness, or Baileys Irish Cream. Heck, I won’t even judge you for adding an extra-healthy dose of Irish Whiskey or Irish Cream to your coffee while you’re preheating your oven to bake up a batch of these sweet, boozy, chocolate-filled crescent rolls. If that’s what it takes to start your day off on the right foot, go for it. This here’s a judgment-free zone.

Ingredients:

• 1 (8-oz.) Package Refrigerated Crescent Rolls
• 1 (3.5-oz.) Dark Chocolate Bar, Roughly Chopped (Divided)
• 1 Egg
• 1 Tablespoon Cold Water
• 1/2 Cup Powdered Sugar
• 2 Tablespoons Baileys Irish Cream
• Flakey Sea Salt

Directions:

1. Preheat oven to 375 degrees.
2. Open, unroll, and separate the crescent rolls. Evenly divide 3/4 of the chopped chocolate bar among the 8 crescent rolls, placing the chopped chocolate in a straight line on the shortest side of each crescent triangle. Carefully roll each crescent roll from the shortest side of the triangle to the opposite point. Place the crescent rolls onto a Silpat or parchment paper-lined baking sheet. Pinch the ends of each crescent roll together to help seal the chocolate in and then curve the ends of each crescent roll in to form a moon shape.
3. In a small bowl, whisk the egg and cold water together. Use a pastry brush to brush each crescent roll lightly with the egg wash.
4. Bake for 10 to 12 minutes, or until medium golden brown.
5. Remove to a baking rack to cool for 10 minutes.
6. Place the remaining 1/4 of the chopped chocolate into a small microwave-safe bowl. Microwave for 30 seconds. Stir to combine. Microwave for 15 seconds. Stir to combine. Continue microwaving and stirring in 15-second intervals until the chocolate is melted and smooth. Use a spoon or fork to drizzle the melted chocolate over the crescent rolls. Allow the melted chocolate to rest for 10 minutes before adding the glaze below.
7. In a small bowl, whisk the powdered sugar and Baileys together until smooth. Drizzle the glaze over the crescent rolls with a spoon or a fork.
8. Garnish with a sprinkle of flakey sea salt.

Suggestions:

• I used Pillsbury Original Crescent Rolls for this recipe. If you use Pillsbury Grands! Crescent Rolls for this recipe, you will need to increase the baking time.
• You can use any type of chocolate for this recipe. I used a Lindt EXCELLENCE 85% Cocoa Dark Chocolate bar.
• The egg wash will help give the crescent rolls a lovely glossy sheen.
• If you don’t want to use Baileys for this recipe, you can replace it with coffee, half and half, or heavy whipping cream.
• If you don’t feel like waiting for these crescent rolls to cool, I suggest placing the chocolate crescent rolls onto serving plates before drizzling them with the melted chocolate and glaze. They will still be warm from the oven, so the chocolate and glaze will melt down over them and onto the plate. If they are already on their serving plates, the eater will still be able to enjoy the pooled excess chocolate and glaze.

Improvements:

• For St. Patrick’s Day, add a bit of green food coloring to the powdered sugar glaze.
• For dessert, serve these chocolate crescent rolls with this Buttermilk Double Vanilla Ice Cream.
• Sprinkle a few sliced almonds on top of each crescent roll.
• Looking for more great ways to use Baileys Irish Cream? Try these Baileys Cake Mix Chocolate Chip Cookies or these Baileys Irish Cream Almond Scones.

Print

Yum

Chocolate Crescent Rolls with Baileys & Sea Salt

Ingredients:

• 1 (8-oz.) Package Refrigerated Crescent Rolls
• 1 (3.5-oz.) Dark Chocolate Bar, Roughly Chopped (Divided)
• 1 Egg
• 1 Tablespoon Cold Water
• 1/2 Cup Powdered Sugar
• 2 Tablespoons Baileys Irish Cream
• Flakey Sea Salt

Directions:

1. Preheat oven to 375 degrees.
2. Open, unroll, and separate the crescent rolls. Evenly divide 3/4 of the chopped chocolate bar among the 8 crescent rolls, placing the chopped chocolate in a straight line on the shortest side of each crescent triangle. Carefully roll each crescent roll from the shortest side of the triangle to the opposite point. Place the crescent rolls onto a Silpat or parchment paper-lined baking sheet. Pinch the ends of each crescent roll together to help seal the chocolate in and then curve the ends of each crescent roll in to form a moon shape.
3. In a small bowl, whisk the egg and cold water together. Use a pastry brush to brush each crescent roll lightly with the egg wash.
4. Bake for 10 to 12 minutes, or until medium golden brown.
5. Remove to a baking rack to cool for 10 minutes.
6. Place the remaining 1/4 of the chopped chocolate into a small microwave-safe bowl. Microwave for 30 seconds. Stir to combine. Microwave for 15 seconds. Stir to combine. Continue microwaving and stirring in 15-second intervals until the chocolate is melted and smooth. Use a spoon or fork to drizzle the melted chocolate over the crescent rolls. Allow the melted chocolate to rest for 10 minutes before adding the glaze below.
7. In a small bowl, whisk the powdered sugar and Baileys together until smooth. Drizzle the glaze over the crescent rolls with a spoon or a fork.
8. Garnish with a sprinkle of flakey sea salt.

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