BUTTERFINGER CAKE

[quads id=6]
  • 1 box Puff Pastry (2 sheets), thawed
  • 3 whole graham crackers, gently broken into fourths
  • 1 Reese’s Giant Peanut Butter Bar
  • mini marshmallows – 6 per turnover
  • 1 egg whisked with 1 Tbsp. water (to make egg wash)

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

Lay puff pastry on cutting board. Cut each piece of puff pastry on the three folds, creating 3 rectangles. Cut each rectangle in half – making 6 rectangles per sheet of puff pastry.

On one half of each rectangle layer graham cracker, peanut butter bar and top with 6 mini marshmallows.

Working with one turnover at a time, fold puff pastry 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.

Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover. Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes.  Serve immediately.

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