Recipe
Ingredients
-
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
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-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 tartlet shell. Top each with 1 square chocolate and about 3 marshmallows.
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.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Chocolate-Dipped Spiced Twists
-
Potato Strudel
-
Pumpkin Mousse Napoleons
-
Savory Sausage Apple Tarts
-
Easter Egg Marshmallow Crème Puffs
-
Rustic Cherry Pie
-
New England Clam Chowder Cups
-
Peach, Prosciutto & Basil Pastry Shells
-
Pull-Apart Loaf with Maple Bacon
-
Lemon Meringue Cups
-
Snow Kids in Puff Pastry Shells
-
Brie and Walnut Tartlets
-
Puff Pastry Pie with Dilled Hash Browns
-
Sopapillas
-
Sausage & Stuffing Criss-Cross Pastry
-
PB & J Doughnuts
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?