Ok, I've been having a lot of fun with these new Hershey's Spreads. Have any of y'all tried them yet? You should be seeing them on your grocery store shelves now. I was at my local Wal-Mart the other day and found them over by the peanut butter.
It's been fun to see what the spread tastes good with. I have to say, I love it on toast and graham crackers but I am really loving it with fruit. If you have a sweet tooth but don't really want to snack on anything heavy, then this is just the ticket.
But maybe it's after dinner or just before bedtime and you certainly don't want anything weighing heavy on your belly before bed. I have found that spreading just a bit of this Hershey's spread on some bananas or strawberries is just enough to satisfy that sweet tooth but not make me feel like a stuffed turkey. If ya know what I mean. And it's something I can easily make myself within minutes. I just LOVE it on bananas. It's my new favorite snack. And the same goes for Alex. He has really been loving this as part of his afternoon snack and I've been able to get him to try new fruits with this too!
So, in addition to these sweet little pairings, I've been having fun experimenting it with some fun weeknight desserts. I had some puff pastry in my freezer and thought, "That might be really good with chocolate". And well, it totally was! The best part is, it's just a handful of ingredients and again, it's not a heavy after meal dessert. But it will satisfy that sweet tooth in a jiffy! I hope you'll love this as much as I did!
1 sheet puff pastry, thawed*
2/3 cup Hershey's Spread (I used Chocolate with Hazelnut flavor)
2 tbsp. melted butter
*Note: You can find puff pastry in the frozen section of your grocery store near the phyllo dough. Don't get the phyllo dough. Make sure your box says "Puff Pastry". It comes packed in a box and there are two sheets in one box. Thaw one sheet using the directions on the back of the box. I usually just let mine sit on my cutting board (that has flour sprinkled on it) for about 30-40 minutes.
Preheat oven to 375F degrees. Line a baking sheet with parchment paper. Set aside.
Roll out your puff pastry. Make sure you have flour sprinkled on your counter (or board) and a little on top of the puff pastry (to prevent sticking). I don't roll it out too much. Just about to a 1/4-inch thickness. This part is completely optional if you want a thicker puff pastry. Just make sure you pinch the seams together.
Now it's time to slather on the Hershey's Spread! Use as little or as much as you like here.
I put it on rather thick. Spread it as evenly as possible and all the way to the edges.
Then, using a knife or a pizza cutter, start cutting it into triangles. For smaller bites, just cut into smaller triangles. I made a giant "X" cut on the puff pastry and then proceeded to cut horizontal and vertical cuts.
Begin rolling each triangle (starting from the wider end) into a crescent roll shape.
Make sure the end of your crescent roll is tucked underneath the roll itself.
This will keep it from unrolling too much while baking.
Lay all your finished rolls onto your prepared baking sheet.
Slather some melted butter on the tops of all the rolls.
Then sprinkle the tops with a bit of brown sugar or turbinado sugar.
Bake at 375F (on the middle rack) for about 12-15 minutes.
Crescent rolls should be puffy and light golden brown in color.
Cook's Notes: I shared a photo of these bites on Instagram and there were some great suggestions on what you could add to this. One suggestion was to add in some mini marshmallows to make it like S'mores. Or add some peanut butter on top of the Hershey's chocolate spread - yum! Also, you could add in some chopped pecans too. Or, use refrigerated crescent rolls if you don't have time to thaw out puff pastry. These would be a lot of fun for kids and grown-ups alike to play with and create their own!
Also, check out the Indoor S'Mores I also made with new Hershey's Spreads!
This is a sponsored post for Hershey's Spread. All opinions are my own.