These crescents become crisp with several flaky layers. When joined with the buttery topping, perfectly roasted marshmallows, and sweet chocolate drizzle, it just melts in your mouth!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
1 tube (8 count) of refrigerated crescent rolls
4 tbsp COLD butter, cut into small pieces
1/4 cup sugar
1/4 cup finely crushed graham crackers
1/2 cup flour
1/4 tsp cinnamon
dash of salt
1 cup mini marshmallows
1/2 cup semi-sweet chocolate chips
1/2 tsp coconut oil (or vegetable oil)
Preheat oven to 400 degrees F.
Roll out crescent rolls (so they are flat) on an ungreased cookie sheet.
In a bowl combine the COLD butter with the sugar, flour, graham cracker crumbs, cinnamon and salt. Use a fork to blend, creating a coarse crumb. Sprinkle on top of the crescent rolls. Top with some mini marshmallows.
Bake for 8-12 minutes, till the crescents and marshmallows are golden brown.
Meanwhile place chocolate chips and coconut oil in a microwave safe dish and heat at 50% power for 30 seconds, stir and repeat until chocolate is smooth and melted.
Once the crescents have cooled slightly, drizzle the chocolate over top. Cut into smaller triangles if desired. Enjoy!