Ingredients
1 (8-oz.) tube crescent rolls
2 graham cracker sheets, broken into 8 pieces, plus more, crushed, for garnish
3/4 c. semisweet chocolate chips, divided
1 large egg, beaten
1 tbsp. cinnamon sugar
1 c. miniature marshmallows
1 tsp. coconut oil
Marshmallow bits or miniature marshmallows, for garnish
Preparation
Step 1Heat oven to 350°. Line a large rimmed baking sheet with parchment paper.Step 2Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward on the prepared baking sheet (the base of the triangles should overlap).Step 3Top each triangle with 1 piece of graham cracker and 2 tablespoons of chocolate chips, creating a ring at the base of the triangles. Fold triangle tips over filling and tuck under base to secure.Step 4Brush top of dough with egg and sprinkle with cinnamon sugar. Bake until dough is golden and chocolate has melted, 12 minutes.Step 5Remove crescent ring from oven and fill center with marshmallows; bake until marshmallows are golden, about 5 minutes more.Step 6In a medium bowl, melt remaining 1/4 cup chocolate chips. Stir in coconut oil. Drizzle chocolate sauce over baked crescent ring. Sprinkle with crushed graham crackers and more marshmallows. Serve warm.
For more fun summer desserts, check out all of our crazy s’mores ideas. And if you try this recipe, let us know how you like it by rating it below!
