These chocolate-stuffed pretzel crescents are the ultimate after school treat. They come together in less than 10 minutes and are quickly poached in a baking soda bath before baking – giving them that brown, shiny crust and pretzel-like flavor.
RECIPE: Chocolate-Stuffed Pretzel Crescents (adapted from Pillsbury)
8 cups cold water
1/2 cup baking soda
1 package refrigerated crescent rolls
1/2 cup mini chocolate chips
1 egg beaten with 1 tablespoon water
sesame seeds and kosher salt, for sprinkling
Pre-heat oven to 400; line a baking sheet with parchment paper. Combine the water and baking soda in a pot and bring to a boil. Unroll and separate the dough into 8 triangles and place on your baking sheet. Place about a teaspoon of chocolate chips on the short end of each triangle and roll up, pinching the sides as you go to seal.
Add pretzels – one at a time – to the boiling water for 5 seconds. Remove with a slotted spoon, drain well and return to your baking sheet. Brush the tops with the beaten egg and sprinkle with some sesame seeds and kosher salt.
Bake for 13-15 minutes or till deep golden brown. Transfer to a wire rack and serve warm or at room temperature.