Peanut Butter Cups in the Blanket
By Paula DeenJUMP TO RECIPE
- 1/2 package frozen puff pastry sheets
- 1 lb melted semisweet chocolate
- 1/2 cup softened butter
- 1 cup creamy peanut butter
- 1 cup graham cracker crumbs
- 2 cups powdered sugar
- miniature marshmallows
Special equipment: 2 miniature muffin pans
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 350 °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.