Chocolate Peanut Butter Tartlets
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Chocolate Peanut Butter Tartlets

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 18
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 6 tablespoons creamy peanut butter
  • 1 bar (4 ounces) sweet baking chocolate, broken into 18 squares
  • 0.666 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.