8 count refrigerated crescent roll dough
1 Bournville dark chocolate bar
2 tbsp melted butter
2 tbsp brown sugar
1/2 tsp cinnamon
Preheat oven to 190°C and line a baking sheet with parchment paper.
Mix brown sugar with cinnamon powder and a pinch of sea salt for contrast.
Unroll the crescent dough triangles. Place Bournville chocolate on the wider end of the triangle. Roll the crescents from wider end to the narrow end, sealing the chocolate inside.
Brush with melted butter and sprinkle brown sugar mixture. Bake for 10-12 minutes until it turns golden.
Drizzle with melted chocolate and serve.