5/27/09 - Puff Pastry Treasure Chests

2 SHEETS OF PUFF PASTRY, THAWED OUT

AND CUT INTO 2"X2" SQUARES

ROLO CANDIES, REESES PEANUT BUTER MINI CUPS, CHOCOLATE ALMOND BARK IN WHITE

SPRAY MINI MUFFIN TINS WITH PAM.  TAKE A SQUARE OF PASTRY AND PUSH DOWN INTO PAN.  DROP A ROLO OR REESES PB CUP INTO CAVITY. BAKE AT 350 UNTIL PASTRY IS BROWNED AND CANDY HAS MELTED.  LET COOL. TAKE ALMOND BARK AND MELT IN MICROWAVE OR ON STOVE TOP IN A WATER BATH. DRIZZLE ON TOP OF CANDY CUPS AND DEVOUR