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Chocolate Peanut Butter Tartlets

Thaw: 40 minutes
Prep: 20 minutes
Bake: 10 minutes
Cool: 10 minutes

Serves: 18

Delicious and fast-fix sweets with a trio of favorite flavors--chocolate, marshmallow and peanut butter--are so easy to bake when you start with puff pastry sheets.

ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
6 tbsp. 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°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 tartlet shell.  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.

Chocolate Peanut Butter Tartlets