Delicious and fast-fix sweets with a trio of favorite flavors—chocolate, marshmallow and peanut butter—are so easy to bake when you start with puff pastry sheets.

　　

Ingredients

Serves 18

　　1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

　　6 tablespoons creamy peanut butter

　　1 bar (4 ounces) sweet baking chocolate, broken into 18 squares

　　2/3 cup miniature marshmallows

　　

Step 1

Heat the oven to 400°F.

　　

Step 2

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18 x 9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups. Spoon 1 teaspoon peanut butter into each pastry cup. Top each with 1 square chocolate and about 3 marshmallows.

　　

Step 3

Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.

　　

TIPS

Step 4

• Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

　　

Step 5

• How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

　　

Step 6

• Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

　　

Step 7

• You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

　　

NUTRITIONAL INFORMATION

Step 8

Serving size 1 serving;

　　

Step 9

Calories 121;

　　

Step 10

Total Fat 8g;

　　

Step 11

Saturated Fat 3g;

　　

Step 12

Cholesterol 0mg;

　　

Step 13

Sodium 74mg;

　　

Step 14

Total Carbohydrate 12g;

　　

Step 15

Dietary Fiber 1g;

　　

Step 16

Protein 3g

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