Talenti Gelato Croissant Bars with Raspberry Swirl | She Likes Milk
Talenti Gelato Croissant Bars with Raspberry Swirl
25 mins prepServes 9
This treat of the summer partners Talenti Gelato with croissants for a rich, creamy, and easy-to-make dessert bar. Featuring a croissant crust, layers of your favorite gelato, and a homemade raspberry swirl, these bars are a delightful sweet treat.
1. Prep the Pan: Line a brownie-size baking pan (8x8 or 9x9) with parchment paper.
2. Create the Croissant Crust: Slice croissants in half and layer the bottom of the pan with the halves (cut side up), pressing them down slightly to cover the entire base.
3. Add Butter & Honey: Brush croissants with half of the melted butter (about 2 tbsp) and drizzle with half of the honey (about 1½ tbsp). This helps the crust hold together.
4. Layer the Gelato: Spread the gelato evenly over the croissant layer. Use a spatula to smooth it out.
5. Make Raspberry Swirl: In a medium saucepan, add 1½ cups fresh raspberries. Cook over medium heat for about 7–10 minutes, stirring occasionally, until the berries break down into a thick purée. Let cool completely.
6. Add Raspberry Layer: Spoon the cooled raspberry purée over the gelato and spread evenly.
7. Top with More Croissants: Add another layer of sliced croissants on top of the raspberry layer.
8. Final Butter & Honey: Brush with the remaining melted butter and drizzle with the remaining honey.
9. Freeze: Cover and freeze for at least 6 hours or until fully firm.
10. Slice & Serve: Once frozen solid, lift the bars out using the parchment and slice into squares or bars. Enjoy!
