H3art of the Home

Transform croissant trimmings into a delicious, shareable treat that combines the classic flavors of s’mores with the flaky texture of croissants. This pull-apart loaf is perfect for brunch, dessert, or anytime you’re craving something sweet!

Ingredients

For the Loaf

• 3ish cups croissant trimmings, chopped into ½-1″ pieces. Or croisssnt dough cut into strips and then, chopped into ½-1″ pieces

Triple Chocolate Croissant Recipe here

Classic Croissant Recipe Here

• ⅓ cup semi-sweet chocolate chips (more or less depending on your love of chocolate)
• ⅓ cup mini marshmallows (more or less depending on your love of marshmallows)
• 2 sheets of graham crackers, crushed (about ½ cup crumbs)
• 1 tablespoons melted butter
• 1 teaspoon granulated sugar(optional)
• 1/4 teaspoon ground cinnamon(optional)

For the Topping (Optional)

• 2 tablespoons melted butter
• ¼ cup graham cracker crumbs
• 2 tablespoons mini marshmallows
• 2 tablespoons chocolate chips

Instructions

1. Prepare the pan: Line an 8×5 or 9×5 inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal.
2. Mix the ingredients: In a large bowl, gently toss the chopped croissant trimmings with the melted butter. Add the chocolate chips, mini marshmallows, crushed graham crackers, sugar, and cinnamon. Mix gently until all pieces are coated and ingredients are well distributed.
3. Shape the loaf: Transfer the mixture into the prepared loaf pan, making sure to distribute the chocolate chips and marshmallows evenly throughout. Press down lightly to help the pieces adhere to each other.
4. Let it rise: Cover the pan with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled or at the top of the loaf pan.
5. Preheat the oven: While the dough is rising, preheat your oven to 400°F (200°C).
6. Bake: Remove the covering and bake the loaf for 7 minutes at 400°F to help achieve that croissant-like rise and initial crust formation. Then reduce the temperature to 350°F (175°C) and continue baking for 22-30 minutes, until the top is deep golden brown and the interior reaches 190°F (88°C) if you have a thermometer.
7. Optional topping: If using the topping, remove the loaf from the oven after 20 minutes of baking. Quickly brush the top with melted butter and sprinkle with the additional graham cracker crumbs, mini marshmallows, and chocolate chips. Return to the oven for the remaining 5-10 minutes of baking time.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then use the parchment paper to lift it out and place on a cooling rack.
9. Serve: Enjoy warm for the best pull-apart experience! The loaf can be reheated in a 300°F (150°C) oven for 5-10 minutes if needed.

Recipe Notes

• Storage: This loaf is best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
• Reheating: To restore the gooey marshmallow and melted chocolate texture, reheat individual portions in the microwave for 15-20 seconds.
• Variations: Try adding chopped nuts, a drizzle of caramel, or a sprinkle of sea salt for different flavor combinations.

This recipe is a perfect way to use up croissant trimmings from your bakery projects and transform them into a delightful treat that everyone will love!