When I was little, I generally scoffed at the houses that handed out Tootsie Rolls, dark chocolate, and Dum Dum suckers on Halloween. When November 5th hit, that’s all I was down to and it was a sad, sad day.
What? I had a dad who charged a candy excise tax upon re-entry to our house after a hearty round of trick or treating. He took the good stuff for himself and left us with mediocre candy.
Life isn’t fair, poodles.
It hasn’t changed much, either.
I don’t know about you, but all these years, I have resented the old folks who think us youngsters appreciate a good Special Dark bar.
We hate them, ok.
Until now. The heavens have opened up. Oprah is giving away cars. It’s raining more money than the strippers see on a Chris Brown video.
We now have Halloween Candy Croissants.
It’s so easy, too! Now instead of hoarding the peanut butter cups and caramel bars, hoard the dark chocolate and spend the next morning making a little somethin’ somethin’ for yourself.
To start, gather 12 pieces of dark chocolate. Covet them and coddle them and whisper “my precious” while you unwrap them.
Grab a box of puff pastry and thaw it out. Slice each sheet into six equal parts. Place a chocolate bar on the square, then wrap it like a burrito.
Wash it with egg, pop it on a cookie sheet lined with parchment, and bake it off!
What you’re left with is absolutely amazing!
Never again will you have to toss those dark chocolate bars! And this time, the kids will be clamoring to eat your treats!
Eat them warm, fresh out of the oven, and you won’t care that the kids are bouncing around in a sugar high only rivaled by the chipmunks after they drank Starbucks for the first time.
- 12 pieces Fun Size Dark Chocolate Bars
- 2 sheets Puff Pastry, thawed
- 1 Egg
- Preheat oven to 400 F. Line two baking sheets with parchment paper.
- While the first sheet of puff pastry is being worked, keep the other one in the refrigerator. Unfold the first sheet of pastry. Slice it lengthwise down the middle. Slice the two strips into three equal parts, making six squares.
- Place one piece of chocolate toward the bottom of the chocolate. Wash one short end of pastry with egg. Fold the long sides in like a burrito, then roll the dough up over the chocolate. Continue with the remaining five squares.
- Place the croissants on the baking sheet, then wash the top with egg wash. Bake for 15-18 minutes or until golden brown on top. While the first batch is baking, repeat the above steps on the second sheet of pastry. Cool croissants for five minutes before eating.