Peanut Butter Cups in the Blanket

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Servings: 4 to 6
Prep Time: 1 hour
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1/2   package frozen puff pastry sheets
1 lb semisweet chocolate, melted
1/2 cup butter, softened
1 cup creamy peanut butter
1 cup graham cracker crumbs
2 cup powdered sugar
miniature marshmallows


Special equipment: 2 miniature muffin pans

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 350 degrees F.

Using 1 miniature muffin pan, spoon 1 teaspoon melted chocolate into bottom of each cup. Let cool.

In a medium bowl, combine butter, peanut butter, cracker crumbs, and sugar, stirring well.

Press 1 teaspoon peanut butter mixture over chocolate, pressing to edges of cup. Spoon melted chocolate over peanut butter to cover. Repeat procedure with remaining chocolate and peanut butter mixture. Let cool. Remove from muffin cup.

Unfold pastry on lightly floured surface. Roll out into an 18 by 9-inch rectangle. Cut into 9 even pieces. Press squares into the other miniature muffin pan.

Place a peanut butter cup in the center of pastry and top with a few marshmallows. Bake for about 10 minutes or until golden. Cool in pan on wire rack 10 minutes. Remove from pan and cool on wire rack.

Show: Paula's Home Cooking
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Reader Comments:


When I watched this on TV, I really thought Paula used unflavored bread crumbs as part of the peanut butter mixture? Maybe it was graham cracker crumbs.

By Mary on March 14, 2012


By Anonymous on April 25, 2011


This recipe is really sugary and sweet! I only used 1 cup instead of 2 cups of powered sugar and felt overwhelm already. My recommendation is to try 1/2 cup for this recipe.

By Anonymous on July 24, 2010


By Anonymous on December 08, 2009

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