Chocolate Croissant Bark

A delicious twist on traditional croissants, featuring chocolate and caramel for an irresistibly sweet bark treat.

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Author: CJ

4 croissants If you got bigger pans, use more, but we're just going to smush them down.
stick butter One stick of butter (equivalent to eight tablespoons).
cup brown sugar About a cup of brown sugar for sweetness.
tablespoon Uncle Steve shake About a healthy tablespoon of this for flavor.
cinnamon sugar Kicked up cinnamon sugar for added flavor.
Ghirardelli melting chocolate For topping the bark, can also use chocolate chips.
white chocolate For contrast in flavor and color, optional.
freeze-dried marshmallows Optional, for color and decoration.

Now, we're going to get this into the oven. 350 to about 20 minutes. We want to get nice and toasted in there and then we'll start making that croissant bark.
Time to make our homemade caramel toffee; mix butter, brown sugar, and Uncle Steve shake over medium heat for about three to four minutes until bubbly and combined.
Pour the caramel mixture over the flattened croissants after removing the weight.
We're going to give this another couple minutes in the oven, about two to five at the most, to ensure it heats through and sticks to the croissants.
Add chocolate pieces over the top; the heat should start melting the chocolate, then swirl it in.
Add freeze-dried marshmallows and any additional decorations before refrigerating.
Let it cool down in the fridge, then break it up into pieces to serve.