Ingredients & Directions
- 0.333 cup sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 4 ounces (about 1 bar) milk chocolateor dark chocolate, broken into 12 sections
- 6 marshmallow, cut in half crosswise
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Stir the sugar and cocoa powder in a small bowl. Sprinkle half the sugar mixture on the work surface. Unfold the pastry sheet on the sugar mixture. Sprinkle with the remaining sugar mixture. Gently roll with a rolling pin to press the sugar mixture into the pastry.
Starting at a long side, roll up the pastry like a jelly roll. Cut into 24 (about 1/3 inch) slices. Place the pastry slices, cut-side down, on the baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven.
Turn the oven to broil. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Remove and reserve half the pastries from the baking sheet. Top the remaining pastries with 1 chocolate section and 1 marshmallow half each.
Broil the marshmallow-topped pastries for 1 minute or until the marshmallows are lightly toasted. Top with the reserved pastries. Serve warm.
Ingredient Note: Most chocolate bars are pre-scored into sections that can easily be broken apart. You will need 12 sections for this recipe. A 4-ounce bar may have more or less than 12 sections depending on the brand. If less, just cut the bar into 12 equal-sized pieces.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.