Laun/Pruett Recipe Collection
Chocolate Peanut Butter Cups

Ingredients:
1/2 pkg. Pepperidge Farm? Frozen Puff Pastry Sheets (1 sheet)
6 tbsp. creamy peanut butter
1 bar (4 oz.) sweet baking chocolate , broken into 18 squares
2/3 cup miniature marshmallows

THAW pastry sheet at room temperature 30 min. Preheat oven to 400?F.

UNFOLD pastry on lightly floured surface. Roll into 18"x9" rectangle. Cut into 18 (3") squares. Press squares into 3" muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.

BAKE 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack. Makes 18 pastries.

Nice Smore type treat. Nancy made it for the July 4th 06 dinner/firework party at the canal.

Recipe Contributed by Nancy Acocks