Candy Bar Puffs
Thaw Time: 40 minutes
Bake Time: 10 minutes
Prep Time: 10 minutes
Cool Time: 10 minutes
Makes: 48
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Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
48 bite-size candy bars (like Milky Way®, Snickers®
or
3 Musketeers®)
2 ounces candy melts (milk, dark
or
white chocolate)
Directions
Heat the oven to 400°F. Place mini baking cups into
48
(1 1/2-inch) mini muffin-pan cups.
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.
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.
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.
Melt the candy melts according to the package directions. Drizzle over the puffs.
TIP
Make-Ahead
:
These puffs can be baked and stored in the freezer for up to 2 months. Handle carefully because the frozen puffs can be fragile.
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