It was 7:37 a.m. on Christmas morning, and I was wide awake. Despite the entire bottle of champagne my husband and I consumed the night before, staying up late talking about everything and nothing, my body stubbornly woke up at the usual time. I guess that’s what happens when you get yourself into a routine…but I really just wanted to sleep in.
After numerous attempts to try falling back to sleep, I decided to roll out of bed and start packing. Our flight down to Florida—which is where we usually spend the last week of the year—was scheduled to leave at 3:30 that afternoon. I would have packed the night before, but that bottle of bubbly sort of distracted me. Mostly because I finally had the change to relax and let loose.
You see, this holiday season was a rather busy one for me at work. Between lots of tight deadlines and late nights, my body needed rest. I was moving a mile a minute every single day of December…I didn’t even have time to plan out a Christmas Eve dinner. We ended up ordering our usual Chinese takeout on Christmas Eve, and to make it special, I threw in an extra order of dumplings.
Sure, I didn’t have some glorious Christmas Eve dinner (or dessert) planned for us. But you know what I did have? Christmas breakfast.
To me, Christmas morning isn’t the same without a sweet treat. In my house growing up, my father loved to experiment with different versions of French toast. In my husband’s home, we usually enjoy a butter braid before ripping open those gleaming packages under the tree.
I’m still not sure what our Christmas tradition will be in our little home. But this year, as my husband brewed coffee in the Chemex, I played around with caramel chocolate crescents. A completely unique I invention—one that I’ve never seen before. This, of course, could have gone very poorly. But when I pulled out those caramel chocolate crescents out of the oven 15 minutes later, they were 8 mini Christmas miracles on a sheet pan.
I admit, this crescent (i.e. croissant) dough is not homemade. Life is busy…do you really think I have time to make flaky pastry dough? These caramel chocolate crescents are meant to be simple, perfect for those who feel like they don’t even have enough time to tie their shoes.
These caramel chocolate crescents are a decadent “fake fancy” treat you can easily make for a holiday celebration such as this—even for New Year’s! Or simply make it for a lazy weekend breakfast at home. I just hope you get the change to sleep a little later than I did.
Caramel Chocolate Crescents
- 1 package Grand Crescents 8-count
- 1 Hershey's chocolate bar
- 1/4 cup caramel sauce
- Granulated sugar for topping
- Cinnamon for topping
- Preheat the oven to 350 degrees.
- Break open the Grand Crescents package and layout each crescent triangle.
- Fill each triangle with a teaspoon of caramel sauce and 1 chocolate square from the bar.
- Roll up each crescent from the bottom to the triangle tip. Evenly space the croissants on a sheet pan.
- Sprinkle some sugar and cinnamon on top of each crescent.
- Bake in the oven for 15 minutes, or until the crescents are golden brown.
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Looking for more fancy breakfast ideas? Try my cottage cheese pancakes!