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Chocolate Peanut Butter Tartlets
Thaw: 40 minutes
Prep: 20 minutes
Bake: 10 minutes
Cool: 10 minutes
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.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
6 tbsp. creamy peanut butter
1 bar (4 ounces) sweet baking chocolate, broken into 18 squares
2/3 cup miniature marshmallows
Heat the oven to 400°F.
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.
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.