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.