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Peanut butter cups in the blanket

Charlene's
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Category: Desserts
Prep Time: Cook Time: Total Time:

Serves 4-6

1/2 pkg frozen puff pastry sheets
1 lb semisweet chocolate, melted
1/2 cup butter, softened
1 cup creamy peanut butter
1 cup graham cracker crumbs
2 cup powdered sugar
miniature marshmallows

Thaw pastry sheet at room temp 30 minutes. Preheat oven to 350 F. Using 1 mini muffin pan, spoon 1 tsp melted chocolate into bottom of each cup. Let cool. In a medium bowl, combine butter, peanut butter, cracker crumbs and sugar, stirring well.
Press 1 tsp butter mix over chocolate, pressing to edges of cup. Spoon melted chocolate over peanut butter to cover. Repeat procedure with remaining chocolate and peanut butter mixture. Let cool. Remove from muffin cup.
Unfold pastry on a lightly floured surface. Roll out into an 18x9" rectangle. Cut into 9 even pieces. Press squares into the other mini muffin pan. Place a peanut butter cup in the center of pastry and top with a few mushrooms. Bake for about 10 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool on wire rack.

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