Chocolate Peanut Butter Cups

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 18 servings
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Ingredients

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

2/3 cup miniature marshmallow

Directions

  1. Heat the oven to 400 degrees F.
  2. 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 pastry cup. Top each with 1 square chocolate and about 3 marshmallows.
  3. 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.

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