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Candy Bar Puffs

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Do you need a dessert to bring to your next gathering? Here's a luscious dessert that features candy bar-flavored pastry puffs, drizzled with melted chocolate. They're very easy to make, and they taste as good as they look.

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 10 minutes
  • Cool: 10 minutes
  • Serves: 48
1 star 2 star 3 star 4 star 5 star
4 9

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed

  • 48 miniature chocolate-covered caramel nougat candy bars or Milky Way , Snickers or 3 Musketeers bite-size candy bars

  • 2 ounces light cocoa candy melts or dark or white chocolate candy melts

Directions

  1. Heat the oven to 400°F.  Place mini baking cups into 48 (1 1/2-inch) mini muffin-pan cups.

  2. Unfold the pastry sheets on a lightly floured surface. Roll each pastry sheet into a 10-inch square. Cut each pastry square into 25 (2-inch) squares, making 50 pastry squares in all. You will only need 48 pastry squares for this recipe. Discard the remaining squares or reserve for another use.

  3. Brush the edges of the 48 pastry squares with water. Place 1 candy bar, top-side down, in the center of each pastry square. Fold the corners up over the filling to the center and press to seal. Place 1 filled pastry, seam-side down, into each lined muffin-pan cup.

  4. Bake for 10 minutes or until the puffs are golden brown. Let cool in the pan for 5 minutes. Remove the puffs from the pan and cool on wire racks.

  5. Melt the candy melts according to the package directions. Drizzle over the puffs.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

Comments & Ideas

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Additional comments & ratings
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Submitted by:
Ashley M.
Date: 5/2/2010

4 star rating

"tastes better just to eat the candy bars"

Submitted by:
Norma W.
Date: 12/12/2010

3 star rating

"I am going to try this again, but I had trouble with the filling oozing out, even though I sealed them."

Submitted by:
Norma W.
Date: 12/12/2010

3 star rating

"I would like to read other reviews. How do I read the others?"

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