Chocolate Peanut Butter Cups
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Ingredients
- 1/2 pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
- 6 T. creamy peanut butter
- 1 bar (4 oz.) sweet baking chocolate , broken into 18 squares
- 2/3 c. miniature marshmallows
Instructions
- 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.
Notes
Makes 18 pastries.
- 1/2 pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
- 6 T. creamy peanut butter
- 1 bar (4 oz.) sweet baking chocolate , broken into 18 squares
- 2/3 c. miniature marshmallows
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