Chocolate Caramel Stuffed Croissants

Perfect use for your leftover Easter candy!


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1 Pack of ready to pop croissant dough

6 Cadbury’s Caramel Eggs (small or large)

1 Egg (beaten)


Freeze your Caramel Eggs overnight.

When you’re ready to bake, preheat the oven according to directions on package.

Open croissant dough and cut along the markings to make 6 triangles.

Brush with beaten egg.

Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape. Try to squish the dough a little bit around the egg so that the dough sticks together and there’s no open gaps in the dough.

Lay on a baking sheet lined with parchment paper and brush with beaten egg.

Bake in the pre-heated oven for about 10 minutes or until golden.

Let sit 5 or 10 minutes before eating.

Return to Health Matters for Women, April 2015 Edition