Peanut Butter Chocolate Puff Pastry Pop Tarts
Ingredients:
- 1 package frozen puff pastry, containing 2 sheets
- 1 cup peanut butter
- 1/3 cup powdered sugar
- 1/2 cup heavy cream
- 8 ounces good quality dark chocolate
Instructions:
- Thaw puff pastry at room temperature for 30 minutes before using.
- Stir together the peanut butter and powdered sugar until smooth and break the chocolate up into pieces. I just used a chocolate bar and broke it up into the natural squares. Set any leftover chocolate aside.
- Cut each sheet of puff pastry into 6 rectangles.
- Place 6 of the pastry rectangles onto a parchment lined baking sheet.
- Add a heaping tablespoon of the peanut butter mixture to each and top with a square or 2 of chocolate. You will have leftovers of the peanut butter. Set it aside for now.
- Place the remaining 6 pastry rectangles on top and use a fork to crimp around the edges to seal. Make sure to really press them together, or they will split apart when baking.
- Brush the tops of each with a little bit of heavy cream. Set the leftover cream aside.
- Put the baking sheet in the freezer for about 10 minutes to make sure the pastry is cold before baking. While the pop tarts are chilling, heat the oven to 425 degrees F.
- When ready, bake the pop tarts for 25 minutes until golden brown and puffed up. If the edges start getting too dark, place a little foil overtop and continue baking. Let the pop tarts cool completely before frosting.
- Stir the rest of the heavy cream into the remaining peanut butter until smooth and creamy. You want it to be smooth enough to spread on top of the pop tarts without running off so you can add more cream or powdered sugar as needed.
- Spread a generous amount of the peanut butter frosting on top of each pop tart. Melt your leftover chocolate in the microwave in 30 second increments, stirring after each, and use a spoon to drizzle overtop of the pop tarts.