Description
These S’mores Pockets are super easy and quick to put together. Chocolate chips and marshmallows enveloped inside puff pastry makes for a wonderfully melty, messy, snack!
Ingredients
- 2 Frozen Puff Pastry Sheets, Thawed (I Used Pepperidge Farm)
- ½ cups Milk Or Semisweet Chocolate Chips
- 16 Marshmallows
- 2 Tablespoons Heavy Cream
Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray.
On a clean surface (I just did it all on the baking sheet), cut puff pastry into four 4 x 4-inch squares and then cut each square into 2 rectangles. Repeat with second pastry sheet. You will have a total of 8 rectangles per pastry sheet.
Sprinkle chocolate chips onto one end of each rectangle. Place one marshmallow (one per rectangle) on top of chocolate chips. Fold opposite end over and seal edges with a fork or by pinching with your fingers.
Brush the tops of the pockets with a little heavy cream and bake for 7 minutes or until golden brown. Remove from oven and place baking sheet on wire rack to cool (not completely, as these are best eaten warm).
If desired, garnish with some melted chocolate and graham cracker crumbs.
