Chocolate twists with marshmallows are loaded with chocolate, marshmallows, and hazelnut spread or Nutella, all wrapped up in golden brown crescent dough.
I love s'mores. Over the years, I've made them in all kinds of ways. These days, I'm combining s'mores with crescent dough to make these delicious sticks of pure, sweet heaven.
Lately I have been craving chocolate, peanut butter and hazelnut everything and I wish I knew why. My husband says I overthink everything and not to overthink this.
He is loving all of it. Hopefully you will too.
Chocolate Peanut Butter Twists
Truth is these chocolate twists are so versatile we make them a little differently almost every time we make them. We alternate between hazelnut spread and peanut butter when making these.
We just love them both ways. Sometimes we even spread a little peanut butter right on top of the crescent sheet. So many options. So little time.
I believe you will too.
You'll only need a handful of simple ingredients to make this recipe. You'll find them all easily at your local grocery store.
- Refrigerated crescent roll dough sheets
- Mini chocolate chips
- Crushed graham crackers
- Mini marshmallows
- Chocolate hazelnut spread (our homemade or storebought)
- Powdered sugar (optional)
See the recipe card below for exact quantities.
Making this recipe is as simple as the ingredients needed for it. It only takes a few steps and a few minutes.
Step 1: Prep
Preheat the oven to 350 degrees. Then, open one tube of crescent dough and lay the sheet on a lightly floured work surface. Use a rolling pin if necessary to make a uniform sheet.
Step 2: Top the Crescent Dough Sheet
Top the crescent sheet with marshmallows, graham cracker crumbs, and chocolate chips.
Step 3: Add Another Crescent Dough Sheet
Open the second tube of crescent dough and lay the sheet over the original sheet topped with filling ingredients.
Step 4: Make the Twists
Cut the dough from top to bottom into six workable pieces. Then, gently begin to separate each piece and twist, beginning from the bottom. Some pieces may fall out while you twist each strip. Simply press anything that falls out back on top of the dough before baking.
Step 5: Bake
After all the twists have been made, line a baking sheet with parchment paper or cooking spray and bake them for 10 to 12 minutes on the baking sheet or until the dough is golden brown.
Step 6: Top with Nutella
Remove the twists from the oven and top with Nutella. Then, cut the twists in half and dust with powdered sugar, if desired. Dip in additional Nutella for serving.
Hint: Mini chocolate chips will work best and be easiest to work with. However, if using regular sized chocolate chips press them lightly into the crescent dough before adding the second sheet on top to help secure them in place.
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these chocolate marshmallow twists.
- Any Crescent Dough - I prefer Pillsbury, but you can use any dough brand you like.
- Your Favorite Chocolate Chips - Use your favorite variety and brand of mini chocolate chips.
- No Mini Chips - Use regular sized chips if necessary, just be careful twisting the dough so they don't all fall out. My husband presses the larger chips gently into the dough before adding the second sheet on top and will twist close to the counter top to avoid spillage.
- Powdered Sugar - Use sanding sugar instead or nothing at all.
- Graham Cracker Crumbs - Omit or use chocolate crumbs instead.
- Hazelnut Spread - Use peanut butter instead.
Want to personalize these chocolate marshmallow twists? Here are some of my tried and true tips for changing up this recipe.
- Another Drizzle - Not interested in hazelnut spread or peanut butter? Use caramel or chocolate syrup instead.
- Another Dip - Instead of Nutella, use caramel or chocolate syrup instead.
- More Nutella - If you love Nutella, replace the mini chocolate chips with small dollops of Nutella inside the twists.
- Mini Chip Change - Use caramel, peanut butter or butterscotch mini chips instead of chocolate.
You'll only need a few pieces of kitchen equipment to make this recipe.
- Measuring cup
- Baking sheet
- Rolling Pin, if needed
Store leftovers in an air-tight container or resealable bag in the refrigerator for 3 to 5 days. For longer storage, you can freeze them for up to 2 months.
This recipe is fairly easy, but I do have a few tips to make it even easier. These are simple tips, but they make a big difference.
- Be sure to use mini chocolate chips for the filling. Regular chips are too big.
- When twisting, keep the crescent dough on the table or counter as much as possible so the twists don't flop around and spill out all the filling.
- For the Nutella topping, place Nutella in a resealable bag and cut the corner out of one end. Then, use it like a piping bag to drizzle Nutella over the twists.
Do you have questions about chocolate marshmallow twists? Here are some of the most commonly asked questions about this chocolate marshmallow twists recipe
They'll last for 3 to 5 days in the refrigerator in an air-tight container. You can also freeze them for up to 2 months.
Let them cool completely. Then, wrap them in a double layer of plastic wrap and freeze them in an air-tight, freezer-safe container.
Leave them in the refrigerator overnight to defrost.
More Crescent Roll Recipes
Do you like crescent dough recipes? Here are some recipes you may also like to try.
- Breakfast Sausage Cream Cheese Crescent Rolls
- Apple Cream Cheese Crescent Ring
- Cheeseburger Meatball Stuffed Crescent Rolls
Chocolate Marshmallow Twists
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Twists with Marshmallows
- Preheat the oven to 350 degrees. Prepare a rimmed baking sheet with cooking spray and/or parchment paper. Set aside.
- Get out and measure your ingredients.
- Open one tube of the crescent dough and lay flat at your workstation.
- Cover dough with marshmallows.
- Graham cracker crumbs.
- and then chocolate chips.
- Open the second tube of dough and place over top the first.
- Make 5 cuts from top to bottom, cutting the dough into 6 long, workable pieces. Gently seperate each length. Keep the dough on the counter as much as possible. You want it supporting the weight of the pastry, not your fingers and hands. Carefully pick up each end to twist.
- Some ingredients may fall out and that’s okay, after twisting is complete, stick anything that fell out back on top of the dough before baking.
- After all your twists have been made, place into the oven and bake for 10-12 minutes or until the dough is a beautiful golden brown color.
- When bake time is done, carefully remove from the oven.
- Once cool, top with a drizzle of hazelnut spread. Try placing hazelnut spread in a resealable bag and cutting a corner out of the lower half of the bag. This will allow you to squeeze the spread through the hole and neatly drizzle it over your pastries.
- Cut each piece of dough in two or three pieces.
- Top with powdered sugar, if desired, and serve with additional hazelnut spread for dipping, if desired. Enjoy every bite!