Ingredients
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1 (17 1/4 ounce) package frozen puff pastry, thawed
25 miniature peanut butter cups
powdered sugar
Preparation
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Preheat oven to 425F degrees.
Unfold pastry and lay one sheet flat on your work surface.
Arrange miniature peanut butter cups in 5 rows of 5 each.
Brush pastry lightly with water between cups.
Top with second pastry sheet.
Press pastry gently around cups to seal; then cut between cups to make squares.
Place on an ungreased cookie sheet and bake about 10 minutes or until puffy and golden brown; cool slightly.
Sprinkle with powdered sugar.
Note: substitute milk chocolate-covered chewy caramels for peanut butter cups if you wish.
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