Vanilla Drizzled Candy Bar Croissants Recipe

These vanilla drizzled candy bar croissants are quick to make and quick to disappear.


1 (8 ounce) tube refrigerated puff pastry dough
1 tablespoon butter, softened
2 (1.55 ounce) plain milk or dark chocolate candy bars, broken into small pieces
1 egg, beaten
2 tablespoons slivered almonds
Vanilla Cream Glaze
1/2 cup of powdered sugar
3/4 teaspoons vanilla extract
1/8 cup heavy cream
1 1/4 tablespoons milk


Preheat oven to 375 degrees F.

Unroll pastry dough and cut into squares. Brush with butter.

Arrange candy bar pieces and slivered almonds evenly over squares, fold over to create rectangles.

Place on a greased baking sheet and brush with egg.

Bake for 11 to 13 minutes or until golden brown. Cool on a wire rack.

Once cooled drizzle on icing.

Vanilla Cream Glaze

1. Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter.

2. Add milk one tablespoon at a time, stirring until smooth about 3-5 full minutes.

3. Put into a small pastic bag and cut a small tip off the corner.

4. Drizzle onto the Candy Bar Croissants.

Yields 8 servings.