Easy White Chocolate Candy Cane Crescents: Your New Favorite Holiday Treat
The holiday season brings with it a special kind of magic, especially in the kitchen. There’s nothing quite like the aroma of freshly baked goods filling your home, inviting warmth and cheer. If you’re on the hunt for a simple yet utterly delightful treat that captures the essence of Christmas, look no further than these incredible **White Chocolate Candy Cane Crescents**. Imagine flaky, golden crescent rolls, generously filled with melty white chocolate chips and the invigorating crunch of peppermint candy canes. They’re a symphony of flavors and textures that will undoubtedly become a staple in your festive baking repertoire.
The Inspiration Behind This Irresistible Holiday Creation
If you’ve ever had those classic chocolate crescents – the ones bursting with chocolate chips, baked to a golden perfection – then you already know just how utterly irresistible they are. They’re a beloved simple pleasure, a go-to for many bakers looking for a quick and satisfying dessert. The thought struck me: why not elevate this concept with the creamy, sweet profile of white chocolate? I knew white chocolate would be just as fabulous, but it felt like it needed an extra festive twist, a touch of holiday sparkle. That’s when the idea of candy canes popped into my mind – the perfect solution to transform a simple crescent into a seasonal showstopper.
The opportunity arose when the wonderful folks at Pillsbury invited me to create a holiday recipe using their famous crescent rolls. My mind immediately gravitated to those popular chocolate crescents that have graced countless blogs and dinner tables. It was literally just moments later that my brain made the magical connection: white chocolate and candy canes! The combination seemed destined for deliciousness, and I just knew these festive crescents would be a hit. And I was right! Even my fourteen-year-old, a tough critic, exclaimed, “These are amazing!” – high praise indeed.
The Perfect Blend of Creamy White Chocolate and Zesty Peppermint
One of the delightful characteristics of white chocolate chips is how they behave when baked. Unlike regular chocolate chips that melt into a gooey pool, white chocolate chips tend to soften while retaining their shape. Initially, I worried they wouldn’t be soft enough inside the warm crescent roll. However, after that first bite, my worries vanished! They were perfectly soft, creamy, and wonderfully good, providing a luxurious counterpoint to the crisp, flaky dough. The addition of crushed candy canes brings a refreshing burst of peppermint and a satisfying crunch that makes each bite an exciting experience.
This recipe truly celebrates the flavors of the season. The coolness of peppermint beautifully complements the sweetness of white chocolate, all wrapped in that familiar, buttery crescent dough. They are incredibly easy to make, which is a huge bonus during the busy holiday season when time is often a luxury. Whether you’re baking for a holiday party, a cozy family breakfast, or simply treating yourself, these crescents are guaranteed to spread joy. I can confidently say I’ll be making batches of these delightful treats throughout the entire holiday season, and I encourage you to do the same!
Essential Ingredients for Your Festive Crescents
Gathering your ingredients for these White Chocolate Candy Cane Crescents is straightforward, focusing on a few key components that deliver maximum holiday cheer:
- Pillsbury Crescent Rolls: The star of the show for their convenience and flaky texture. These pre-made dough triangles are a fantastic shortcut, saving you time and effort.
- White Chocolate Chips: Opt for good quality white chocolate chips. Their creamy sweetness is crucial for the filling. As noted, they soften beautifully without completely melting away, providing a lovely textural contrast.
- Candy Canes: You’ll need two, processed in different ways for optimal flavor and visual appeal. The refreshing peppermint flavor is what truly makes these crescents festive.
- Powdered Sugar & Milk: These two simple ingredients come together to create a smooth, drizzly glaze that adds an extra touch of sweetness and helps the larger candy cane pieces adhere perfectly.
Preparing Your Candy Canes for Different Textures
A unique aspect of this recipe is the use of candy canes in two different forms: a fine powder for the filling and larger, visible pieces for the topping. This creates both an internal burst of peppermint flavor and an attractive, crunchy exterior.
You will need two individual candy canes. To prepare them:
- For the sprinkles: Place one candy cane inside a sturdy zipper plastic bag. Using the flat side of a meat mallet or a rolling pin, gently pound the candy cane until you have visible peppermint pieces. These should be large enough to see and feel but not excessively big. Transfer these pieces to a small bowl and set aside. These will be for sprinkling on top of the glazed crescents.
- For the powder: Take the second candy cane and place it in a separate zipper plastic bag. Pound this one more vigorously and for a longer duration until the candy is completely crushed into a fine “dust” or powder. This fine powder will be used inside the crescents to infuse them with an even distribution of peppermint flavor. Pour this into another bowl and set aside.
Assembling and Baking Your White Chocolate Candy Cane Crescents
Once your candy canes are perfectly crushed, assembling these delightful crescents is a breeze:
Unroll your can of crescent dough and separate the triangles. Place each triangle onto a parchment-lined baking sheet. At the wide end of each crescent dough triangle, place about one tablespoon of white chocolate chips. Then, generously sprinkle about half a teaspoon of the fine candy cane powder over the white chocolate chips and down the length of the dough. Carefully roll each crescent from the wide end towards the pointy tip, creating the classic crescent shape. Bake them in a preheated oven until they turn a beautiful golden brown, typically around 14-16 minutes. While they’re baking, prepare your simple glaze by sifting powdered sugar into a bowl and gradually adding milk, a tiny bit at a time, until you achieve a thick but drizzly consistency.
Once the crescents emerge from the oven, transfer them to a cooling rack. Drizzle a few at a time with the prepared glaze and immediately sprinkle with the larger candy cane pieces. Working in small batches ensures the glaze doesn’t harden before you can add the festive topping. Serve them warm for the best experience!
Expert Tips for Perfect White Chocolate Candy Cane Crescents
- Don’t Overfill: While it’s tempting to load up on white chocolate chips, overfilling can make it difficult to roll the crescents neatly and might cause the filling to leak out during baking. Stick to about a tablespoon per crescent.
- Parchment Paper is Key: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup incredibly easy.
- Crushing Candy Canes: If you don’t have a meat mallet, a rolling pin works perfectly. Just make sure the plastic bags are sturdy to prevent tears. For a very fine powder, you can even use a small food processor or spice grinder for the second candy cane, but be quick to avoid it getting sticky from heat.
- Glaze Consistency: The key to a good drizzle is the right glaze consistency. Start with just one teaspoon of milk and add more in tiny drops (e.g., ¼ teaspoon at a time) until it’s thick enough to cling to the spoon but thin enough to drizzle. Too thin, and it will run off; too thick, and it won’t drizzle smoothly.
- Work Quickly with Glaze and Topping: Glaze hardens fast, especially on warm crescents. Drizzle and sprinkle in batches of 2-3 crescents at a time to ensure the candy cane pieces stick effectively.
- Baking Sheet Choice: An insulated baking sheet can help prevent the bottoms of the crescents from browning too quickly. If you don’t have one, keep a close eye on your baking time.
Creative Variations and Serving Suggestions
While these White Chocolate Candy Cane Crescents are fantastic as is, there are always ways to get creative:
- Chocolate Swirl: For an extra layer of flavor, add a few regular semi-sweet or dark chocolate chips along with the white chocolate chips.
- Nutty Crunch: A sprinkle of finely chopped pecans or walnuts inside the crescent can add another dimension of texture and flavor.
- Zesty Twist: A tiny pinch of orange or lemon zest in the white chocolate filling could offer a bright counterpoint to the sweetness.
- Mint Extract Boost: If you love a stronger peppermint flavor, you can add a tiny drop of peppermint extract to the white chocolate chips before rolling, or even to the glaze.
These crescents are wonderfully versatile for serving:
- Holiday Breakfast or Brunch: Serve them warm with coffee or hot cocoa for a special festive morning treat.
- Dessert Platter: They make an excellent addition to any holiday dessert spread, alongside cookies and other sweets.
- Edible Gift: Package a few in a decorative box or bag for a thoughtful homemade holiday gift.
- Cozy Snack: Enjoy them straight from the oven as a cozy snack during a chilly winter evening.
Storing Your Delicious Holiday Crescents
If by some miracle you have any leftovers, these White Chocolate Candy Cane Crescents can be stored at room temperature in an airtight container for up to 2-3 days. For best results, it’s ideal to enjoy them fresh, especially while still warm. If you need to refresh them, a quick 5-minute warm-up in a toaster oven or a few seconds in the microwave can bring back some of their fresh-baked goodness. Keep in mind that the candy cane pieces on top might soften slightly over time.
Frequently Asked Questions (FAQs)
Can I use homemade crescent dough instead of Pillsbury?
Absolutely! If you have a favorite homemade crescent roll recipe, feel free to use it. Just ensure the dough is rolled out into triangles suitable for filling and rolling. The baking time might need slight adjustment based on your dough’s thickness.
Can I make these White Chocolate Candy Cane Crescents ahead of time?
You can prepare the crescents up to the point of baking. Roll them with the filling, then place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove them from the fridge about 15-20 minutes before baking to allow them to come closer to room temperature, then bake as directed. It’s best to apply the glaze and sprinkles right before serving.
What if I don’t have a meat mallet or rolling pin to crush candy canes?
No problem! You can use the bottom of a heavy skillet, a sturdy glass bottle, or even a can of food. Just make sure the candy canes are in a strong, sealed plastic bag to prevent any mess or candy flying out.
Can I use different types of chocolate?
While white chocolate pairs beautifully with peppermint, you can certainly experiment. Milk chocolate or semi-sweet chocolate chips would also be delicious, though the flavor profile would shift from the classic white chocolate peppermint combination. You could even try dark chocolate for a bolder contrast!
Are these crescents good when cold?
They are definitely best served warm, as the white chocolate chips are soft and gooey, and the dough is at its flakiest. However, they are still enjoyable at room temperature, making them great for packing in lunchboxes or serving at a buffet where they might sit for a bit.
You might also like these cranberry and apple crescent pies or crescent danish wreath.
White Chocolate Candy Cane Crescents
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 can crescent rolls
- 2 candy canes
- ⅔ cup white chocolate chips
Topping
- ¼ cup powdered sugar
- 1-2 teaspoons milk divided
Instructions
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Preheat oven to 350 F. Line an insulated baking sheet with parchment paper.
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Place 1 candy cane inside a zipper plastic sandwich bag and pound with the flat side of a meat mallet to create peppermint pieces. Place into a small bowl and set aside.
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Place the other candy cane inside a zipper plastic sandwich bag and pound with and meat mallet until candy is completely crushed and turns to “dust”. Pour into a separate bowl and set aside.
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Place a crescent dough triangle onto the baking sheet. Place one tablespoon of white chocolate chips at the wide end. Sprinkle the chocolate chips and all down the dough with 1/2 teaspoon of the candy cane dust. Roll up crescent roll style. Repeat for all crescents and bake for 14-16 minutes or until golden brown.
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While the crescents are baking, mix the glaze by sifting the powdered sugar and adding ONE teaspoon of the milk. Continue adding drops of milk until a thick drizzling consistency is achieved.
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Remove from oven and carefully transfer hot crescents to a cooling rack.
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Use a spoon to lightly spread glaze on 2-3 crescents. Immediately sprinkle with candy cane pieces. Repeat in batches of 2-3 at a time so that glaze doesn’t begin to harden before you can add the candy.
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Serve warm!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
We hope you enjoy these festive and delicious White Chocolate Candy Cane Crescents as much as we do. They truly embody the spirit of the holidays in every delightful bite. Happy baking!