Chocolate Peanut Butter Cups
Thaw Time: 40 minutes
Bake Time: 10 minutes
Prep Time: 20 minutes
Cool Time: 10 minutes
Makes: 18
Chicken Wellington
Chocolate Peanut Butter Cups
Southern Pecan Crisps
Apple Strudel
Mini Strawberry Napoleons
Chocolate Walnut Strudel
Pear & Cranberry Pot Pie
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 marshmallow
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
pastry cup. 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.
DID YOU KNOW?
People living on the West Coast tend to prefer chunky peanut butter, while East Coasters are more likely to favor smooth.
VIEW MORE
CHOCOLATE RECIPES
This recipe has been
rated by 30 members.
"Best quick dessert ever!!!!!!! Thanks!!!"
"This is so rich and delicious I was in heaven. Very good!"
"It's easy and delicious!!"
Get recipes, tips, videos and more about this popular, delectable dish.
Register to receive our e-newsletter with exclusive recipes, tips and offers.
Using Puff Pastry is a snap! Our tips and videos will get you started.
