From Pepperidge Farm Puff Pastry, a new twist on Chocolate Peanut Butter Cups. When you combine chocolate, marshmallow, peanut butter and puff pastry, you know you're in for something decadently delicious.
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 marshmallow
flour for rolling
Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove one from the box. Let it thaw on the counter for 40 minutes - or overnight in the fridge. Return the second to the freezer.
Preheat the oven to 400°F.
Lightly flour your surface and unfold one pastry sheet. Roll the pastry sheet into an 18x9-inch rectangle. Cut the pastry into 18 (3-inch) squares.
Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups.
Spoon one teaspoon of peanut butter into each pastry cup. Top each dollop with a square of chocolate. Top the chocolate with 3 mini-marshmallows.
Bake the cups for 10 minutes or until the pastries are golden brown.
Let the pastries cool in the pan on a wire rack for 10 minutes before serving.
Makes: 18 Pieces
KosherEye Note: We suggest kosher miniature marshmallows such as Elyon brand. For parve peanut butter cups, we suggest using dairy free chocolates such as Alprose or Schmerling semi-sweet chocolate bars.