Snickers Croissant

My indulgent take on combining a snickers bar with a croissant!

Prep Time 15

Cook Time 20

Cooling and finishing 15

Total Time 50

Course Dessert

Cuisine American, French

Servings 4 croissants

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!

I used dark chocolate but you can use bittersweet or milk if you prefer.

These will keep covered on the counter for a few days (if they last that long) tho they will likely start to soften after day 2.

Keyword croissants, dessert, peanut butter cream, peanuts, snickers croissant, triple chocolate brownies