Caramel-Chocolate "Croissants" with Ice Cream

Casey Barber

Caramel-Chocolate "Croissants" with Ice Cream

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    1 package (2 sheets) puff pastry, thawed 1/4 cup butterscotch chips
    1/4 cup semisweet chocolate chips 1 pint vanilla bean ice cream


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 400 and line two baking sheets with parchment paper or Silpat liners.

    • 2

      Unfold both sheets of puff pastry on a clean, floured surface, and slice each into quarters (4 1/2-inch squares) with a sharp knife or pizza cutter.

    • 3

      Place a small handful (about 8-10 chips) of semisweet and butterscotch chips in the middle of each square.

    • 4

      Fold one corner of the square into the center over the chips, then roll the pastry up into a tube. Bend into a croissant shape and place on the baking sheet. Repeat with the remaining 7 pastry squares.

    • 5

      Bake for about 15 minutes until the croissants are golden brown.

    • 6

      Serve warm with a scoop of vanilla bean ice cream on the side.

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