Pepperidge Farm® Puff Pastry Challenge – Candy Bar Puffs
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This Pepperidge Farm Candy Bar Puffs Recipe isdelightful for a Harvest or Halloween party!
I’ve recently accepted the Pepperidge Farm® Puff Pastry Halloween challenge, to show my readers how simple it is to achieve “Puffection” this Halloween or Harvest season, by cooking up a fantastic recipe that is so easy and fun, your kids will love helping you in the kitchen and your guests will swoon over these tasty treats!
I chose to make Candy Bar Puffs using Pepperidge Farm’s Puff Pastry Sheets.
Do you need a dessert to bring to your next gathering? This luscious dessert features a candy bar flavored pastry puff, drizzled with melted chocolate. You can choose milk, dark, or white chocolate for the topping, or use your imagination. They’re so easy to make, and they taste as good as they look!
Another easy tip? You can make these little “puffs” up ahead of time, leave in your fridge overnight, then bake right before your guests arrive! I love recipes like this!
Here’s what to do. Defrost the sheets according to the directions on the package.
Roll out on a floured board and cut into 2×2 squares.
Place the mini candy bar in the center; fold the dough over and around the candy. Pinch.
Place in the mini muffin pan, ready for baking.
Heat chocolate in double broiler, and drizzle over the warm puffs, when ready to serve.
Puffy and sweet!
Pepperidge Farm Candy Bar Puffs Recipe
- 1 pkg., 17.3 ounces Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
- 48 bite-size candy bars, like Milky Way, Snickers, or 3 Musketeers
- 2 oz. candy-melts, milk, dark, or white chocolate
- Heat the oven to 400°F. Place mini baking cups into 48 (1 1/2-inch) mini muffin-pan cups.
- 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.
- 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.
- 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.
- Melt the candy melts according to the package directions. Drizzle over the puffs.
- 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.
You can head over to Puff Pastry’s Facebook page and share your own Halloween Puff Pastry recipes there, or visit www.puffpastry.com for more recipes, tips and how-to videos.
Pepperidge Farm has provided me with a stipend for time and materials invested in the Pepperidge Farm® Puff Pastry Halloween challenge, but as always, all opinions are my own.
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