Hot, golden squares of puff pastry are stuffed with milk chocolate and then drizzled with caramel sauce and sprinkled with salt. An irresistible combination of flavors that’s guaranteed to impress your guests!
cost per recipe: $5.16
The price is determined by the national average.
ounces milk chocolate(4 bars each 1.55 ounces)
tablespoons all-purpose flour
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
cup caramel topping
teaspoons kosher saltor sea salt
Heat the oven to 400°F. Line a baking sheet with parchment paper. Break 3 bars chocolate into 12 sections each. Grate 1/3 cup chocolate from the remaining bar.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks into 3 strips. Cut each pastry strip crosswise into 6 rectangles. Cut each rectangle in half, making 36 (about 1 1/2-inch) squares. Place the pastry squares onto the baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Using a sharp knife, cut a slit in the side of each hot pastry. Stuff each hot pastry with 1 chocolate section, pressing it through the slit in the side of the pastry into the center.
Sprinkle the pastries with the grated chocolate. Drizzle each with about 1 teaspoon caramel topping and sprinkle with a dash of salt.