Peanut Butter Cups in a Blanket


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


  1. Thaw pastry sheet at room temperature for 30 minutes and preheat oven to 350 degrees.
  2. Using 1 miniature muffin pan, spoon 1 teaspoon melted chocolate into bottom of each lined cup and let cool.
  3. In a medium bowl, combine butter, peanut butter, cracker crumbs and sugar, stirring well.
  4. Press 1 teaspoon of peanut butter mixture over chocolate.
  5. Spoon melted chocolate over peanut butter to cover.
  6. Repeat with remaining chocolate and peanut butter mixture, let cool and remove from muffin cup.
  7. Unfold pastry on lightly floured surface and roll out into an 18×9 inch rectangle.
  8. Cut into 9 even pieces and press into miniature muffin pan.
  9. Place peanut butter cup in center of pastry and top with a few marshmallows.
  10. Bake for 10 minutes or until golden.
  11. Cool in pan on wire rack for 10 minutes.
  12. Remove from pan and cool on wire wrack.

Courtesy of The Food Network and Paula Deen


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