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Ingredients:
| 12 | pc | store bought croissant, slit horizontally |
| 1 | cup | mini marshmallows |
| 12 | pc | graham crackers |
| 1 pack | (225 g) | MAGNOLIA CREAM CHEESE, softened |
| 1/2 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 1/2 | cup | powdered sugar |
| 1 | cup | SKIPPY® CREAMY PEANUT BUTTER |
| 1/2 | cup | dark chocolate, chopped and melted |
| 1/3 | cup | MAGNOLIA ALL PURPOSE CREAM |
| 1/2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED, melted |
Procedure:
1. Make peanut butter cream cheese frosting by combining all ingredients in a bowl. Using a wooden spoon, beat ingredients until light and fluffy. Set aside.
2. Make ganache by combining all ingredients in a bowl until smooth. Cover and chill inside refrigerator for 1 hour.
3. Pipe cream cheese frosting inside each croissant. Pipe bulbs of ganache and top with marshmallows and graham cracker.
Makes 12 servings.
(Yield: 12 pc / 1 pc per serving)
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