Cooking 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.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 6 tablespoons creamy peanut butter
• 1 bar (4 ounces) sweet baking chocolate, broken into 18 squares
• 0.666 cup miniature marshmallows