You may also like
Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 1 box Puff Pastry (2 sheets), thawed
- 3 whole graham crackers, gently broken into fourths
- 9 small milk chocolate bars (I used Hershey's .49 oz. bars)
- 1/2 cup creamy peanut butter
- small bowl of water
- 1 egg whisked with 1 Tbsp. water (to make egg wash)
- 1/2 cup jarred Marshmallow Creme (or Fluff)
Method
- 1. Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick spray.
- 2. Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3" x 10" each). Cut each 3 x 10 rectangle in half. You'll have 6 pieces to work with for each sheet of Puff Pastry.
- 3. Assemble turnovers: Lay graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 Tbsp. peanut butter on top of each chocolate bar.
- 4. Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up. Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover baking sheet with plastic wrap- when ready to bake, remove from refrigerator and continue with instructions).
- 5. Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.
- 6. Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes. Scoop marshmallow creme into a zip baggie (don't zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.
