Chocolate Peanut Butter Cups
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 86
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 7
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
- Heat the oven to 400 degrees 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 pastry cup. 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.