This quick dessert looks so good it hurts. I happen to not love chocolate so much, but I never turn down a s'more. Most people know s'mores from going camping as a kid, sitting around a fire with a stick and marshmallow, roasting it until its the perfect gooey texture, and then slathering it across a piece of Hershey's chocolate and a nabisco graham cracka. With this recipe, you have to buy puff pastries, which I believe will be in your local grocers freezer section. If they come out looking even half as good as the picture, I would be content with the final product. I'm going to make this tonight, randomly enough I think my sister had bought those puff pastries for something and then never used em, regardless, I will let you know if it's as easy as it seems.
PEANUT BUTTER- S’MORES TURNOVERS
1 box Puff Pastry (2 sheets), thawed
3 whole graham crackers, gently broken into fourths
9 small milk chocolate bars (I used Hershey’s .49 oz. bars)
1/2 cup creamy peanut butter
small bowl of water
1 egg whisked with 1 Tbsp. water (to make egg wash)
1/2 cup jarred Marshmallow Creme (or Fluff)
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 Tbsp. 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.
Servings: 12
Yield: 12 Turnovers
Here's a homemade Potato chip recipe that I got from my favorite chefs website, Mizz Paula. I love Paula Deen, more so then any other celebrity chef. Besides Padma Lakshmi, she is my favorite figure in the culinary/entertainment cross field. Anyway, it's really very simple to make, and you can add or replace spices according to your own personal preference.
Directions
Peanut oil, for frying
2 potatoes, thinly sliced
Salt
In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F.
Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt, and serve.
How easy does that sound? It's like two seconds of work for a good snack that you know how and where it was prepared.
-Bon Appetit.
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