Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Croissant Bark
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- Level: Easy
- Total: 3 hr
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 3 g
- Cholesterol
- 17 mg
- Sodium
- 132 mg
Soaked in a cinnamon-and-orange syrup and topped with white chocolate, this super-crunchy bark is the perfect way to give day-old croissants a sweet new life. Flattening them with a rolling pin might seem like the last thing you’d want to do to flaky croissants, and we recommend using everyday supermarket croissants for this recipe — they work incredibly well and are much more economical than bakery ones.
- Level: Easy
- Total: 3 hr
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 3 g
- Cholesterol
- 17 mg
- Sodium
- 132 mg
Ingredients
Croissants:
Toppings:
Directions
- Arrange two racks close to the center of the oven and preheat to 275 degrees F. Line 2 baking sheets with parchment.
- For the croissants: Whisk the half-and-half and sugar to combine in a medium microwave-safe bowl or baking dish. Microwave until hot, about 1 minute. Add the orange zest, cinnamon and salt and whisk until the sugar is completely dissolved. Let cool slightly.
- Meanwhile split the croissants in half lengthwise to yield 8 thinner pieces. Flatten the croissant halves as thin as possible with a rolling pin. Submerge each flattened piece in the sugar syrup and let the excess syrup drip off as you gently squeeze out some of the syrup. Place the croissants cut-side up on the prepared baking sheets. Sprinkle the tops with the sanding sugar.
- Bake for 2 hours, flipping and rotating the baking sheets halfway through, until they are a deep golden brown and crisp throughout (the centers may yield to gentle pressure but should not be soft). If too soft, continue baking for another 20 to 30 minutes. Let cool completely on the baking sheets and carefully peel the croissants from the parchment before decorating them.
- For the toppings: Microwave the chocolate chips in a small microwave-safe bowl in 30-second intervals, stirring after each interval, until melted and smooth. Drizzle the chocolate over 1/3 or 1/2 of each croissant with a spoon (you can also transfer the chocolate to a piping bag for a neater appearance). Sprinkle the apricots, cranberries, pistachios and glitter or sprinkles on top of the chocolate. The bark can be stored in an airtight container at room temperature for up to 3 days.
