Save This Recipe
We'll email this post to you, so you can come back to it later!
The easiest dessert you’ll make all month—and maybe the most dangerous.
Some recipes are so simple they feel like cheating. This is one of those.
It’s buttery, flaky, full of gooey melted chocolate, and takes less time to throw together than it does to find your shoes and head to the bakery. And you only need three things. Three. You could probably make these in your sleep. (Honestly? I think I have.)
Great for unexpected guests, sweet tooth emergencies, or those nights when dinner was just…meh and you need something to make the day feel like a win.
Why You’ll Love These (Besides the Obvious)
-
You’ve got all the ingredients already – That can of crescent rolls that’s been in the fridge for a week? It’s their time to shine.
-
They taste like you tried way harder than you did – Flaky outside, gooey chocolate middle, snow-dusted top. They look like bakery treats.
-
Ready in 20 minutes. Max.
-
No cleanup. No bowls. No mixers. No drama.
What You’ll Need
-
1 tube refrigerated crescent roll dough
– Any brand’s fine. I use Pillsbury ‘cause it’s what I grew up with. -
1 cup semi-sweet chocolate chips or chopped chocolate
– Chips, bars, leftover baking chocolate—whatever you’ve got. Dark chocolate? Amazing. Milk? Even better if you’re a sweet tooth like me. -
Powdered sugar, for dusting
– Totally optional, but makes them look like you really care.
Let’s Make a Little Magic
Step 1: Preheat the oven.
350°F. Nothing fancy.
Step 2: Roll out the dough.
Pop that tube open (if it doesn’t scare you half to death first), unroll the dough, and separate it into triangles like the little lines tell you.
Step 3: Add chocolate & roll ‘em up.
Put a small handful (or generous sprinkle—I won’t stop you) of chocolate chips on the wide end of each triangle. Roll them up like little sleeping bags, starting at the wide end and tucking that chocolate right inside.
Step 4: Bake.
Place the crescents on a parchment-lined baking sheet. Give them a little space to puff up. Bake for 15–20 minutes, or until golden brown and smelling like you’re about to win the bake sale you didn’t even enter.
Step 5: Dust & serve.
Let them cool just a minute or two, then dust with powdered sugar like the snow queen you are. Serve warm, with coffee, milk, or straight off the tray while standing at the counter. (No shame.)
Little Extras (If You’re Feeling Fancy)
-
Add a pinch of sea salt on top before baking for that salty-sweet vibe.
-
Tuck in a thin slice of banana or strawberry with the chocolate.
-
Swap in Nutella or peanut butter chips if that’s more your jam.
-
Make a little glaze with powdered sugar + milk for drizzling.
Final Note (From One Sweet Tooth to Another)
These little chocolate crescents are sneaky.
They’re the “Oh, I’ll just have one” dessert that turns into three. They’re that perfect in-between when you want something indulgent but don’t want to break out a mixer or make your kitchen look like a flour bomb went off.
So if you’re looking for a go-to treat that works for holidays, playdates, book clubs, or just Thursday nights… this is it. You’re gonna want to keep crescent dough on hand at all times now. Don’t say I didn’t warn you.
3-Ingredient Chocolate Crescents
Ingredients
- 1 tube refrigerated crescent roll dough
- 1 cup semi-sweet chocolate chips or chopped chocolate
- to taste powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles.
- Place chocolate chips or chopped chocolate at the wide end of each triangle.
- Roll each triangle from the wide end to the point, forming crescents.
- Place crescents on baking sheet and bake for 15–20 minutes, or until golden brown.
- Dust with powdered sugar and serve.
Notes