Ingredients:

  • 1 can (8 oz) refrigerated crescent roll dough
  • 2 full-size milk chocolate bars, broken into rectangles
  • 8 regular-sized marshmallows
  • 2 graham cracker sheets, finely crushed
  • 1 tbsp unsalted butter, melted
  • 1 tbsp graham cracker crumbs
  • 1 tsp powdered sugar

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Unroll the refrigerated crescent dough and separate it into 8 distinct triangles along the perforated lines.
  3. Sprinkle a thin layer of the 2 crushed graham cracker sheets onto the wide end of each dough triangle. Place two rectangles of chocolate on top of the crumbs.
  4. Place one regular-sized marshmallow on top of the chocolate. Starting at the wide end, roll the dough toward the point, pinching the sides slightly as you go to lock the marshmallow inside.
  5. Place the rolls on the prepared baking sheet, point-side down. Brush the tops lightly with melted unsalted butter and sprinkle with the remaining tablespoon of graham cracker crumbs.
  6. Bake for 10–12 minutes on the center rack until the pastry is a deep mahogany color and the crust is firm. Dust with powdered sugar if desired before serving.