Chocolate Cream Cheese Croissant Bake Recipes

CHOCOLATE CREAM CHEESE CROISSANT BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC).
• Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.
• Spray a medium-large baking pan with cooking spray and place the balls in the pan.
• Sprinkle the chocolate chips evenly over the dough.
• In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.
• Slowly the add milk to loosen the mixture without curdling the cream cheese.
• Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).
• Bake for 45-50 minutes, or until the middle is cooked through.
• Let cool for 10 minutes before serving
• Garnish with a nice scoop of vanilla ice cream.
• Enjoy!

CHOCOLATE CREAM CHEESE CROISSANT BAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 450ºF. Open 2 (or 3, depending on the size of your baking pan) prepackaged crescent dinner rolls and chop them into 1 inch pieces. Spray a medium-large baking pan with cooking spray and place the balls in the pan. Sprinkle chocolate chips evenly over the dough. In a large bowl, whisk cream cheese until smooth and creamy, add sugar, eggs, and vanilla, and whisk together until mixed. Slowly add milk to develop a more liquid consistency without curdling the cream cheese. Pour cream cheese mixture evenly over dough then let sit for 20 minutes (optional). Bake for 45 to 50 minutes, or until middle is cooked through. Cool for 10 minutes. Garnish with a nice scoop of vanilla ice cream, and enjoy!

CREAM CHEESE CROISSANT DESSERT

Steps:

• Preheat overn to 350 degrees.
• Lightly grease a 9X13 baking dish.
• Open and unroll one package of croissants (do not flatten) and lay at the bottom of the pan. (pinch together the perforated edges as needed.).
• In a bowl, mix cream cheese, sugar, vanilla and egg yolk until smooth.
• Spread mixture on top of croissant.
• Open the second package of croissants, unroll and lay on top of cream cheese mixture.
• Place in the oven and bake for 20-25 minutes (or until the top layer is very lightly browned).
• Immediately after baking, brush the top with egg white and sprinkly with remaining sugar.
• *I sometimes add a little cinnamon to the top as well.

CHOCOLATE CROISSANT PUDDING

Steps:

• Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.

OVERNIGHT CHOCOLATE CROISSANT BAKE

Steps:

• Layer half each of the croissants and chocolate in 8-inch square baking dish sprayed with cooking spray; repeat layers.
• Microwave cream cheese is large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and 1/3 cup sugar. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole, covered, 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Let stand 10 min. Sprinkle with remaining sugar.

CREAMY CHOCOLATE CRESCENTS

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add the cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles., In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze. , Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired.