Total Time
30mins
Prep 20 mins
Cook 10 mins

Doesn't this sound easy? From a 1990 Betty Crocker recipe booklet.

Ingredients Nutrition

Directions

  1. Preheat oven to 425F degrees.
  2. Unfold pastry and lay one sheet flat on your work surface.
  3. Arrange miniature peanut butter cups in 5 rows of 5 each.
  4. Brush pastry lightly with water between cups.
  5. Top with second pastry sheet.
  6. Press pastry gently around cups to seal; then cut between cups to make squares.
  7. Place on an ungreased cookie sheet and bake about 10 minutes or until puffy and golden brown; cool slightly.
  8. Sprinkle with powdered sugar.
  9. Note: substitute milk chocolate-covered chewy caramels for peanut butter cups if you wish.
Most Helpful

5 5

I can't believe how easy and good these are!!!! I used bite-sized Milkey Way candy bars in the ones I made and they were fantastic. Thank you Lennie, I'm so glad you found that great estate sale, I am definitely reaping th benefits.

5 5

These were much easier to make than I initially thought they would be!! I used Chocolate Chewy Caramels instead of Minature Peanut Butter Cups - only because I couldn't find the latter to buy anywhere. They really went down a treat! Thanks for suggesting this recipe to me! It's a keeper, for sure!

5 5

WOW!! This recipe is wonderful!! I only had 16 ravioli instead of 24 - but that is probably due to my inexperience using puff pastry. I let mine cook for 12 minutes - they were nice and golden by then. This is a definite keeper!! I was going to take them to school on Monday, but I don't think they'll last that long! =) Thanks Lennie!!