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| Ingredients |
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| Finished Turnover....mmmmm |
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| MMMMMMMMMmmmmmm |
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| laying out the dough and ingredients |
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| I put peanut butter in some of them (for me) and some of the jet-puff marshmallow in the other ones (for Brian) |
I found this recipe on a blog online recipe girl blog- it is amazing! And super easy to make.
Ingredients:
1 box of puff pastry (2 sheets)
3 graham crackers
I small jar of jet puffed marshmallow creme
Hersheys bars (small ones- or break off one of the really big ones like I did :)
Peanut butter
1 egg and 1 tbsp. water (for egg wash)
Instructions:
1. Preheat oven to 400°F. Line baking sheet with aluminum foil.
2. Lay Puff Pastry on clean surface. 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:(see above picture) 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. Put 1 Tbsp. peanut butter (or marshmallow creme) on top of each chocolate bar.
4. Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half. 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.
5. Mix egg with the 1 tbsp. water. 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.
Makes 12
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