Chocolate Peanut Butter Cup |
| Name: |
BRANDI THOMAS |
| Base: |
SHAW AFB |
| Recipe: |
Ingredients:
1/2 package Pepperidge FarmŽ Puff Pastry Sheets (1 sheet)
6 tablespoons creamy peanut butter
1 bar (4 oz.) sweet baking chocolate, broken into 18 squares
2/3 cups miniature marshmallows
Directions:
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Roll into 18"x9" rectangle. Cut into 18 (3") squares. Press squares into 3" muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.
BAKE 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack. Makes 18 pastries. |
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