Many have replicated it, but I’m the creator of– the Peanut Butter- S’Mores Turnover 🙂 This recipe has been featured in a how-to post on The RecipeGirl Blog: Peanut Butter S’Mores Turnovers.
Yield: 12 turnovers
Prep Time: 25 min
Cook Time: 15 min
Peanut Butter- S'Mores Turnovers
2 sheets (1 box) Puff Pastry, thawed
3 whole graham crackers, broken into fourths
9 mini milk chocolate bars
1/2 cup peanut butter, creamy
small bowl of water
1 large egg, whisked with 1 Tablespoon water
1/2 cup Marshmallow Creme
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.
*For the milk chocolate bars- I use Hershey's .49 ounce bars. Use any sort of chocolate that sounds good to you. Just cut it down or break it into pieces that fit on top of a 1/4 of a whole graham cracker. (Leftover mini Hershey's bars from Halloween work great!)
*Marshmallow Creme (also known as "Fluff" in some parts of the world) comes in a jar and is usually found in the baking aisle near the marshmallows.
*I tested this recipe with real marshmallows and they didn't work as well as the marshmallow creme.
*This recipe can be easily cut in half- just thaw out one sheet of Puff Pastry.
*These are best served while warm & gooey, but they can certainly be eaten any time!