Chocolate croissants are good. S’more croissants are way better.
1 plain croissant
Dark chocolate
1 marshmallow
Fresh raspberries to taste
Cut croissant lengthwise, making the bottom half thinner than the top half. Arrange the chocolate on the bottom half of the croissant and melt. Happily, the butter in the pastry will keep it from burning. Roast the marshmallow. Once the chocolate has melted, remove croissant from heat and press raspberries into the chocolate. Top with roasted marshmallow and the top half of the croissant.