Ingredients:

1 sheet frozen puff pastry,
thawed in refrigerator (1/2
package Pepperidge Farm Puff
Pastry Sheets works well)
6 teaspoons creamy peanut
butter
4 ounces semisweet chocolate
chips
36 miniature marshmallows

cooking spray
12-muffin pan

Preheat oven to 400 degrees F.

Grease muffin pan with cooking
spray.




Sprinkle large wooden (or
marble) cutting board with some
flour.
















Place puff pastry in the middle of
the board.

















Roll with rolling pin out to make
a 16 x 12 inches rectangle.


















Cut puff pastry into 3 equal
strips (4-inches in width and
16-inches in length), lengthwise.
Cut each strip into 4-inch equal
squares.














Place each square over muffin
cups. With your fingers, push
pastry down into cup, creating a
"cup" out of puff pastry.
















Place 1/2 teaspoon peanut
butter into each cup.
















Top with 4 to 5 chocolate chips



















Top with 3 marshmallows.


















Bring two opposite corners
together and pinch to seal.

















Bring the other two opposite
corners together and pinch to
seal, grabbing at the same time
those previously pinched and
sealed corners.






















Bake in preheated oven 10 to
12 minutes, or until puffed and
golden.
Serve warm.

Surprise your loved ones with this unusual and
easy-to-make delight!

Chocolate Peanut Butter Cups

Adapted from

Pastry: Savory and Sweet