S’mores Crescent Rolls
Buttery crescent rolls filled with melted chocolate, marshmallows, and graham cracker crumbs create a cozy campfire-inspired dessert that's quick and delicious.
Equipment
- 1 baking sheet lined with parchment paper
- 1 microwave-safe bowl
- 1 piping bag (or spoon for drizzling)
- 1 Wire cooling rack
Ingredients
- 1 package 8-count crescent roll dough
- 1½ cups chocolate chips divided
- 1 cup mini marshmallows
- ¼ cup graham cracker crumbs
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate into individual triangles.
- Sprinkle 1 cup of chocolate chips and mini marshmallows evenly over each triangle, gently pressing them into the dough.
- Roll up each triangle starting from the wide end and place them on the prepared baking sheet with some space between.
- Bake for 10 minutes or until golden brown and cooked through.
- Let the rolls cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Melt the remaining ½ cup chocolate chips in 30-second intervals in a microwave-safe bowl, stirring until smooth.
- Drizzle the melted chocolate over the warm rolls using a piping bag or spoon.
- Immediately sprinkle graham cracker crumbs on top before the chocolate sets and serve warm.
Notes
- Keep marshmallows away from the edges to prevent leaking during baking.
- Use semi-sweet, milk chocolate chips, or chopped chocolate bars.
- Add a pinch of sea salt on top for extra flavor.
- Store at room temperature up to 2 days or refrigerate up to 4 days.
- Reheat briefly in the microwave to restore gooey texture.