Campbell's Kitchen Chocolate Peanut Butter Cups

Campbell's Kitchen Chocolate Peanut Butter Cups

4 Reviews 2 Pics
  • Prep

    55 m
  • Cook

    12 m
  • Ready In

    1 h 7 m
Recipe by  Campbell's Kitchen

“Delicious and fast-fix sweets with a trio of favorite flavors - chocolate, marshmallow and peanut butter - are so easy to bake when you start with Pepperidge Farm® Puff Pastry Shells.”

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Ingredients

Adjust Servings

Original recipe yields 18 pastries

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Directions

  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.
  2. Unfold pastry on lightly floured surface. Roll into 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press squares into 3-inch muffin-pan cups. Place 1 teaspoon peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.
  3. Bake 12 minutes or until golden. Cool in pan on wire rack 10 minutes. Remove from pan and cool on wire rack.

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Reviews (4)

Rate This Recipe
krystal
6

krystal

These were pretty good. I agree that there is just a little too much peanut butter, but that can be adjusted. I only did half with the peanut butter and chocolate filling and the other half I filled with nutella and the marshmallows, and those turned out wonderfully.

Sandi
5

Sandi

This was quick and easy and baked nicely. I didn't care for the result, though. Too much peanut butter and not enough chocolate for my taste, but my husband liked it enough to eat the rest.

Shabbos Queen
4

Shabbos Queen

wow. I was looking for a quick easy dessert with puff pastry and really found it! I havn't tried it yet but with chocolate and peanut butter, how can it be bad. I didnt have marshmellows so I used teaspoon of Fluff.The presentation is lovely and you can make this little pastry cups with anything inside really.

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