Chocolate 'N Peanut Butter Cups
1/2 pkg. Frozen Puff Pastry, (1 sheet)
6 tbsp. creamy peanut butter
1 bar (4 oz.) sweet baking Chocolate, broken into 18 squares
2/3 cup miniature marshmallows
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Roll into 18x9" rectangle. Cut into 18 (3") squares. Press squares into 3" muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.
BAKE 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack.