2 x tubes of 6 ready-to-roll croissants (we used Jus Rol)
50g dark chocolate drops- or use a block of chocolate and roughly chop
golden icing sugar, for dusting
Heat oven to 200C/180C fan/gas 6.
Put the toffees into a small pan with
the milk and melt over a very low heat,
stirring occasionally to bring together
to a smooth sauce. Cool off the heat for
1-2 mins until a little less molten and
Cover two baking sheets with baking
parchment. Unroll one tube of croissant
dough. Pinch together the diagonal
perforated seams, but divide the dough
into three rectangles along the straight
crossing seams. Cut each rectangle into
4 long, thin strips – so you end up with 12.
Drizzle a little toffee along the length of
each strip, then scatter with some
chocolate drops. Unroll the other dough
and cut into the same size strips, then
sandwich together with the toffee-choc
covered ones. Holding the ends of each
strip, twist tightly and lay on the prepared
baking sheets – they’ll expand a little.
Once all are shaped, bake for 12-15 mins
until golden and crisp. Dust with a little
golden icing sugar to serve and enjoy
best, freshly baked.