Chocolate Peanut Butter Cups

Ingredients

• 4 ounces baker's chocolate sweet
• 6 tbsp creamy peanut butter 
• 0.7 cup marshmallows miniature
• 0.5  puff pastry thawed pepperidge farm® (1 sheet)

Equipment

• frying pan
• oven
• wire rack

Directions

1. Heat the oven to 400°F.
2. Unfold the pastry sheet on a lightly floured surface.
3. Roll the pastry sheet into an 18x9-inch rectangle.
4. Cut into 18 (3-inch) squares. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups. Spoon 1 teaspoon peanut butter into each pastry cup. Top each with 1 square chocolate and about 3 marshmallows.
5. Bake for 10 minutes or until the pastries are golden brown.
6. Let the pastries cool in the pan on a wire rack for 10 minutes.