Chocolate Peanut Butter Tartlets

Delicious and fast-fix sweets with a trio of favorite flavors--chocolate, marshmallow and peanut butter--are so easy to bake when you start with puff pastry sheets.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 18

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

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

Tartlets Recipe

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.

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.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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