Chocolate caramel croissant brittle

Who doesn't love a new take on croissants?

20 min
1 hr 30 min
24 Pieces

We all have questions about baking, especially as beginners. We’ve been wondering what the difference between brittle and bark is. They seem so similar but Chef Paul Lillakas has the answers we’re looking for.

Brittle involves boiling sugar to stick your ingredients together and create a crunch. By contrast, bark doesn’t use boiled sugar and instead uses alternate ingredients to stick everything together.



  1. Preheat oven to 300F.
  2. In a heat-safe bowl or glass measure, microwave cream until just simmering, about 2 minutes. Stir
    in sugar, sea salt and vanilla until dissolved. Slice croissants into 1/2 inch (1 cm) pieces.
  3. Line 1 large or two small sheet pans with parchment paper. Working one slice at a time, dip
    croissant slices into cream mixture, squeezing excess out. Arrange onto a prepared baking sheet.
  4. Bake until dried and crisp, about 45-55 minutes. Tip: Remove smaller pieces at the 45-minute
    mark and return larger pieces for additional time, if needed. Let come to room temperature.

Chocolate drizzle: Place chocolate chips into a zipper bag and set them into a bowl of hot tap water.
Let sit until melted, about 15 minutes. Dry bag thoroughly; snip one corner with scissors and
drizzle over top of the brittle.