Easy Mexican Chocolate and Dulce de Leche Croissants

Prepare a baking sheet by lining it with parchment paper.

Sprinkle a board or counter lightly with flour.

Open the puff pastry sheet and lightly dust top with flour.

With a rolling pin, roll out the puff pastry sheet to a 15-inch square. Use a pizza cutter or sharp knife to cut the pastry in half. Cut each long rectangle diagonally into 4-inch triangles, making about 16 triangles.

Place a pinch (about 1 teaspoon) of mini chips and a pinch of chocolate shavings on the wide end of the triangle. Beginning with the wide end of the triangle, roll the dough up into a croissant shape. Place on a baking sheet, and bend the dough slightly to make a crescent shape.

Repeat with the remaining triangles.

Brush the melted butter spread onto the top of each croissant and sprinkle with ground cinnamon.

Bake for 20 to 23 minutes. Place baking sheet on top rack and broil until the croissants are golden brown and flaky.

Drizzle with dulce de leche and serve immediately.