Chocolate Peanut Butter Cups
Instructions
1. Take out a package of Pepperidge Farm Puff Pastry Sheets and remove one from the box. Let it thaw on the counter for 40 minutes - or overnight in the fridge. Return the second to the freezer.
2. Preheat the oven to 400F.
3. Lightly flour your surface and unfold one pastry sheet. Roll the pastry sheet into an 18x9-inch rectangle. Cut the pastry into 18 (3-inch) squares.
4. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups.
5. Spoon one teaspoon of peanut butter into each pastry cup. Top each dollop with a square of chocolate. Top the chocolate with 3 mini-marshmallows.
6. Bake the cups for 10 minutes or until the pastries are golden brown.
7. Let the pastries cool in the pan on a wire rack for 10 minutes before serving.
Thaw Time: 40 minutes
Prep Time: 20 minutes
Bake Time: 10 minutes
Cool Time: 10 minutes
