Pull-Apart Chocolate Chip Cheesecake Christmas Tree

Prep Time 20

Cook Time 20

Total Time 40

Preheat the oven to 375°F/180°C, and line a large cookie sheet with parchment paper or a Silpat silicone mat.
Open both cans of crescent rolls, separating the triangles and laying them on a flat surface. Using a pizza or pastry cutter, cut each triangle in half, cutting from the shortest side up to the smallest angle. This will create 32 total triangles.
In a medium mixing bowl, cream together the cream cheese and powdered sugar, and salt until smooth. Do not overbeat the mixture as it can become runny.
Fold in chocolate chips and caramel pieces.
Add about 1 tablespoon of mixture to the thick end of each crescent triangle before rolling the dough towards the smallest point. This will create a crescent shape.
Add each crescent to the baking sheet in the shape of a Christmas tree. Start with 1 crescent placed long ways at the very top and continue by an additional 1 down below until you have reached a bottom row of 8. Add 4 crescents in the middle of your tree, at the very bottom in a 2x2 formation to create the tree stump/tree trunk shape.
Bake for 15-20 minutes or until golden brown.
Remove from the oven, sprinkle with powdered sugar and serve immediately.

Mini caramel baking chips can be hard to find. So I chop down regular sized caramel bits into pieces similar size to the mini chocolate chips.
For more of an ooey-gooey pull-apart experience, you can increase the crescent filling by 50%.
This treat is best served immediately and warm but is also good at room temperature. Do not serve this dessert cold.
Storing, Reheating, and Freezing: Store the leftovers in the fridge for 2-3 days. Reheat in the oven at 350°F/180°C for 10-15 minutes or until just warmed through. You can also freeze this. Place in a Ziploc bag and freeze for 1-2 months. Thaw in the fridge overnight or on the counter for 2 hours before reheating and serving.