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Ingredients Jump to Instructions ↓

  1. 2 sheets (1 box) Puff Pastry , thawed

  2. 3 whole graham crackers , broken into fourths

  3. 9 mini milk chocolate bars

  4. 1/2 cup peanut butter , creamy

  5. small bowl of water

  6. 1 large egg , whisked with

  7. 1 Tablespoon water

  8. 1/2 cup Marshmallow Creme

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick spray.

  2. Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3" x 10" each). Cut each 3 x 10 rectangle in half. You'll have 6 pieces to work with for each sheet of Puff Pastry.

  3. Assemble turnovers: Lay graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 Tablespoon peanut butter on top of each chocolate bar.

  4. Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up. Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover baking sheet with plastic wrap- when ready to bake, remove from refrigerator and continue with instructions).

  5. Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.

  6. Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes. Scoop marshmallow creme into a zip baggie (don't zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.

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