Salted Caramel Chocolate Crostini
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Salted Caramel Chocolate Crostini

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 36

Ingredients & Directions

  • 6.2 ounces milk chocolate(4 bars each 1.55 ounces)
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3/4 cup caramel topping
  • 2 teaspoons kosher saltor sea salt

Heat the oven to 400°F.  Line a baking sheet with parchment paper.  Break 3 bars chocolate into 12 sections each.  Grate 1/3 cup chocolate from the remaining bar.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Cut the pastry sheet along the fold marks into 3 strips.  Cut each pastry strip crosswise into 6 rectangles.  Cut each rectangle in half, making 36 (about 1 1/2-inch) squares.  Place the pastry squares onto the baking sheet.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the oven.  Using a sharp knife, cut a slit in the side of each hot pastry.  Stuff each hot pastry with 1 chocolate section, pressing it through the slit in the side of the pastry into the center.

Sprinkle the pastries with the grated chocolate.  Drizzle each with about 1 teaspoon caramel topping and sprinkle with a dash of salt.