Chocolate Peanut Butter Cups

Preparation

1. Step 1

   Heat the oven to 400°F.

   Step 2

   Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18 x 9-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 pastry cup. Top each with 1 square chocolate and about 3 marshmallows.

   Step 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.

2. TIPS

   Step 4

   • Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

   Step 5

   • How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

   Step 6

   • Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

   Step 7

   • You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

3. NUTRITIONAL INFORMATION

   Step 8

   Serving size 1 serving;

   Step 9

   Calories 121;

   Step 10

   Total Fat 8g;

   Step 11

   Saturated Fat 3g;

   Step 12

   Cholesterol 0mg;

   Step 13

   Sodium 74mg;

   Step 14

   Total Carbohydrate 12g;

   Step 15

   Dietary Fiber 1g;

   Step 16

   Protein 3g