Ingredients

The following ingredients have 4 Servings
  • 2 sheets frozen puff pastry, (thawed according to package directions)
  • 1 cup marshmallow fluff, (divided)
  • 3 milk chocolate candy bars (1.55 ounces each), (divided)
  • 1 large egg, (beaten)
  • 1 tablespoon butter, (melted)
  • ½ teaspoon cinnamon
  • 1 teaspoon brown sugar
  • 2 teaspoons graham cracker crumbs, (approximately ½ sheet)

Instruction

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Lay puff pastries on a flat surface and cut each sheet into 9 squares, for a total of 18 squares between both sheets.
  • Place nine puff pastry squares on the lined baking sheet. Reserve the other nine.
  • Divide the chocolate evenly between the nine squares. I placed three sections from the chocolate bars on each of the nine puff pastry squares. (Reserve the 9 remaining chocolate sections for melting and drizzling later.)
  • Top with about 2 tablespoons of marshmallow fluff.
  • Using your finger or a pastry brush, wet the edges of the filled puff pastry squares with water and top with the reserved puff pastry squares. Use a fork to crimp and seal the edges.
  • Use a pastry brush to brush the beaten egg on the outside edges of the pastry.
  • Bake for 15- 18 minutes, or until golden.