- Croissants (I used mini ones, but reg. size is great too)
- Swiss chocolate bars (I used Lindt)
- crystal sugars
- 1 egg white, beaten
- Preheat oven to 350°F.
- Split open croissants and place squares of chocolate inside, enough to cover the bottom.
- Beat an egg white and brush a tiny bit on top of the croissant, not enough to soak, it, but just enough so the sugars stick without dissolving, then sprinkle with crystal sugars.
- Bake at 350 for 5-10 minutes (ours were ready at 7 minutes).