Indulge in a delicious twist on a classic favorite with my Snickers Croissants! These mouthwatering treats are the perfect combination of flaky croissants, crunchy peanuts, chocolate, peanut butter cream, and caramel. I have no doubt you will want to make this decadent recipe time and time again.
I go the inspiration for this recipe from a cafe that my husband and I love to visit in St Petersburgh, Florida. Cafe Clementine is located in the Museum of Fine Arts in downtown St. Pete. They have all kinds of amazing pastries which include (or included – I don’t know if it’s still on the menu) a Snickers Croissant – it was absolutely amazing and I wanted to try making it at home. I think I came up with a great recipe!!
You can use any caramel sauce you like – a jarred sauce will work perfectly. Or you can use the recipe I have on this short video.
You can find the video for the croissant recipe here.
Snickers Croissant
Equipment
- 1 Small mixing bowl
- 1 whisk or hand mixer
- 1 baking sheet
- 1 Silicone mat or parchment paper
- rubber spatula
- Piping bags optional
- Filling tip optional
Ingredients
- 4 Day old croissants
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1/2 cup almond flour
- 6 oz caramel sauce or salted caramel sauce divided
- 1 large egg
- 1 cup chopped peanuts
- 8 oz chocolate chopped
- powdered sugar for dusting
Instructions
- If your croissants are soft allow them to sit on the counter overnight uncovered.
- Preheat the oven to 375 Fahrenheit
- Cut the croissants in half – as if you were going to make a sandwich.
- In a small bowl combine the peanut butter, butter, and almond flour and about 1/4 cup of the caramel and mix to combine.
- Add the egg to the peanut butter mixture and whisk to fully incorporate.
- Spread a nice even layer of the peanut butter cream on the bottom half of each croissant. Reserve a little for the tops of each croissant.
- Add a couple tablespoons of chopped chocolate on top of the peanut butter cream.
- Add a couple tablespoons of chopped peanuts on top of the chocolate.
- Put the tops on and press them down gently.
- Spread a little of the remaining peanut butter cream on the top of each croissant and top with some chopped peanuts.
- Bake at 375 F for 18-22 minutes until the tops are browned and crisp.
- Remove and place the croissants on a rack to cool for about 10 minutes.
- While the croissants cool melt more chocolate in the microwave in 10-15 second bursts stirring between bursts. Once it is melted place it in a piping bag if using (or you can use a spoon to drizzle it).
- Put the remaining caramel sauce in a piping bag fitted with a filling tip.
- After 10 minutes of cooling fill each side of the croissant by piercing the top with the filling tip and piping in some of the caramel.
- Once they all have caramel drizzle with the melted chocolate and dust them with powdered sugar.
- Enjoy!
