Bat Wing Croissants

I always get extra excited when Halloween is just around the corner and I can start whipping up spooky-themed treats like these Bat Wing Croissants. I remember the first time I made them for a neighborhood party and all the kids thought they were magical because of their wing-like shape and glossy chocolate tips and they disappeared faster than any other dessert on the table.

Since then I’ve made them a yearly tradition and they’re not only adorable but also incredibly easy to put together and that makes them my go-to last-minute Halloween party idea. The contrast of crisp buttery pastry and smooth chocolate is just too good and they make your table look festive with barely any effort!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Croissants – The star of the show! Their flaky texture makes the perfect “bat body.”
• Dark chocolate – Melts smoothly and gives those spooky, glossy “bat wings.”
• Powdered sugar – Just a sprinkle adds a magical finish that pops on dark chocolate.
• Black food coloring (optional) – For an even darker, dramatic chocolate dip.
• Heavy cream – Helps create a rich, glossy ganache for dipping.
• Butter – Adds silkiness to the melted chocolate.

Tools You’ll Need

• Baking sheet – Great for placing and serving the croissants after dipping.
• Parchment paper – Keeps the croissants from sticking and makes cleanup easier.
• Small saucepan – I use this to melt the chocolate and cream together gently.
• Heatproof bowl – Perfect for mixing the ganache smoothly.
• Spatula – Helps me stir and scrape the chocolate cleanly.
• Sifter – I love using this for dusting powdered sugar evenly over the finished wings.
• Knife or kitchen scissors – I shape the wing edges for that “bat wing” effect.

Instructions

Step 1: Prep Your Workspace

I start by laying parchment paper on a baking sheet. This is where I’ll rest the dipped croissants while the chocolate sets.

Step 2: Shape the Croissants

Using a small knife or clean kitchen scissors, I carefully cut small points along the sides of the croissants to mimic bat wing edges. I try to make each one a little unique—it adds character!

Step 3: Make the Ganache

In a small saucepan, I heat the heavy cream just until warm, then pour it over the chopped dark chocolate and butter in a heatproof bowl. I let it sit for a minute, then stir until smooth. If I want a super dark wing, I’ll add a tiny drop of black food coloring.

Step 4: Dip the “Wings”

I gently dip the edges of each croissant into the ganache, letting any excess drip off before placing them back on the parchment. I make sure the chocolate covers the wing cuts to enhance the shape.

Step 5: Chill and Set

I pop the tray into the fridge for about 10-15 minutes so the chocolate sets up nicely. This also keeps the wings from smudging later.

Step 6: Dust and Serve

Right before serving, I sift a light dusting of powdered sugar over the tops to make them look extra magical and ready for your spooky table.

Tips

If I’m short on time, I use store-bought croissants, but if I want to go all out, I make them from scratch a day ahead. I’ve also tried dipping them in white chocolate with a drop of purple food coloring for a fun twist—just as spooky and fun! And if you’re serving to kids, adding candy eyes with a dab of frosting is a huge hit.

Ways to Serve

On a Halloween dessert table with other themed treats

Paired with hot chocolate or a pumpkin spice latte

As part of a spooky brunch spread

Wrapped in wax paper for a festive school snack

Served on black platters for extra drama

Frequently Asked Questions

Can I make Bat Wing Croissants ahead of time?

Yes! I usually make them a day ahead and store them in the fridge. Just let them sit at room temperature for 15 minutes before serving.

What kind of chocolate works best for Bat Wing Croissants?

I recommend using dark or semi-sweet chocolate because it creates the most dramatic bat wing effect.

Can I freeze Bat Wing Croissants?

I don’t recommend freezing them after dipping, as the chocolate can crack, but you can freeze undipped croissants and decorate them the day of.

See You in the Kitchen

I hope you try making these Bat Wing Croissants for your next Halloween gathering! They’re fun, festive, and ridiculously easy to pull off. I’d love to hear how yours turn out or see your spooky creations! Pin them, share them, or bring them to your next October get-together.

Happy Cooking!

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