Candy Bar Puffs

Candy Bar Puffs

Do you need a dessert to bring to your next gathering? Here's a luscious dessert that features candy bar-flavored pastry puffs, drizzled with melted chocolate. They're very easy to make, and they taste as good as they look.
  • thaw: 40 minutes
  • prep: 10 minutes
  • bake: 10 minutes
  • cool: 10 minutes
  • Serves: 48

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
  • 48 each miniature chocolate-covered caramel nougat candy bar
  • 2 ounces light cocoa candy melts or dark or white chocolate candy melts

Directions

  1. Heat the oven to 400°F.  Place mini baking cups into 48 (1 1/2-inch) mini muffin-pan cups.

  2. Unfold the pastry sheets on a lightly floured surface. Roll each pastry sheet into a 10-inch square. Cut each pastry square into 25 (2-inch) squares, making 50 pastry squares in all. You will only need 48 pastry squares for this recipe. Discard the remaining squares or reserve for another use.

  3. Brush the edges of the 48 pastry squares with water. Place 1 candy bar, top-side down, in the center of each pastry square. Fold the corners up over the filling to the center and press to seal. Place 1 filled pastry, seam-side down, into each lined muffin-pan cup.

  4. Bake for 10 minutes or until the puffs are golden brown. Let cool in the pan for 5 minutes. Remove the puffs from the pan and cool on wire racks.

  5. Melt the candy melts according to the package directions. Drizzle over the puffs.

  6. Make-Ahead: These puffs can be baked and stored in the freezer for up to 2 months.  Handle carefully because the frozen puffs can be fragile.

  7. Ingredient Note: There are many classic candy bars available in miniature sizes- try your favorite or an assortment.  This recipe is also a great way to use up leftover Halloween candy!

Wrapped Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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