Irresistible S'mores Crescent Rolls
Warm, golden, gooey s’mores crescent rolls bring the classic campfire treat indoors with flaky dough, chocolate-hazelnut spread, marshmallows, chocolate chips, and crunchy graham crackers—ready in under 20 minutes.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Microwave
Ingredients
Main Ingredients
- 1 can refrigerated crescent roll dough 8 oz, separated into 8 triangles
- 1/4 cup chocolate-hazelnut spread e.g. Nutella
- 64 mini marshmallows mini marshmallows
- 40 pieces semi-sweet or milk chocolate chips
- 2 sheets graham crackers broken into small pieces (about 8 quarters)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Step 2: Open the can of refrigerated crescent roll dough and gently separate it into 8 triangles. Place them on the prepared baking sheet.
- Step 3: Spread about 1½ teaspoons of chocolate-hazelnut spread over the wide end of each triangle.
- Step 4: Evenly distribute 8 mini marshmallows, 5 chocolate chips, and a few pieces of broken graham cracker over the chocolate-hazelnut spread on each triangle.
- Step 5: Roll each triangle from the wide end toward the point, tucking the filling inside. Place rolls on the baking sheet with the point side down to seal.
- Step 6: Bake rolls in the preheated oven for 10-12 minutes, until golden brown and puffed. Watch closely to prevent marshmallows from burning.
- Step 7: Let rolls cool on the baking sheet for 5 minutes. Optional: Warm an additional tablespoon of chocolate-hazelnut spread in the microwave for 10 seconds and drizzle over the warm rolls before serving.
Notes
Feel free to substitute chocolate-hazelnut spread with peanut or almond butter mixed with honey. Large marshmallows can be chopped if mini are unavailable. Try different chocolate chips or add nuts or fruit for variety. Store cooled rolls in an airtight container at room temperature up to 2 days. Reheat leftovers in a 350°F oven for 5-7 minutes.