Peanut Butter and Chocolate Croissants

serving suggestion

Peanut Butter and Chocolate Croissants

  • Ingredients

    425g chilled pie crusts (2 crusts)
    180g SKIPPY® Smooth Peanut Butter
    Plain chocolate chips
    Icing sugar
  • Instruction

    Preheat the oven to 220 °C.
    On a lightly floured surface, arrange the pie crusts. With an 8-cm round cookie cutter, cut out rounds from the dough. Roll out the unused dough; cut out additional rounds for total of 24.
    Spoon 1 1/2 teaspoons of peanut butter in the centre of each round; top each with a few chocolate chips. Fold the dough over to form crescents, pinching the edges to seal.
    Arrange the crescents on an ungreased baking tray. Bake for 9 minutes or until golden brown. Serve warm sprinkled with icing sugar.

    This recipe makes 24 croissants.