Description
These Crockpot Caramel Chocolate Chip Croissants offer a warm, gooey texture with rich chocolate and sweet caramel notes, making them an effortless breakfast or dessert treat.
Ingredients
Scale
- 1 can refrigerated crescent roll dough (16.3 oz)
- 1 cup semi-sweet chocolate chips
- 1/2 cup salted butter (melted)
- 1/2 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans
- 1 jar caramel ice cream topping (12 oz)
- 1/2 cup heavy whipping cream
Instructions
- Spray a 4-quart slow cooker with non-stick cooking spray. Unroll crescent dough and separate into triangles.
- Place chocolate chips and optional nuts on the wide end of each triangle, then roll tightly from the wide end to the point. Place seam-side down in the slow cooker in a single layer.
- Mix melted butter, brown sugar, and cinnamon. Spoon and brush this mixture evenly over the rolls.
- Pour caramel topping over the rolls. Heat heavy cream briefly and mix with the caramel, then drizzle over the rolls.
- Cover and cook on Low for 2 hours, or until the dough is puffed and golden. Let rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes.