This recipe is quick and easy and can be adjusted for taste (choose your favourite type of chocolate chip – unsweetened, semisweet, swirl, etc. or a cube of bakers chocolate – and your favourite type of peanut butter, crunchy vs. creamy).
Heat oven to 400°F. Sprinkle preparation area lightly with flour. Roll out thawed pastry to an 18"x9" rectangle sheet. Cut into 18 three-inch squares. Push squares into muffin-pan cups so that pastry lies flat in the bottom of the cup. Spoon 1 tsp of peanut butter into each pastry cup. Top each with about 6-8 chocolate chips (or 1 small block of bakers chocolate). Place about 3 mini-marshmallows on top of each cup.
Bake for 10 min. (or until the pastry turns golden brown). Let pastries cool on a rack for 10 min. For a nice presentation, sprinkle each puff pastry with icing sugar, or melt the extra chocolate and drizzle lightly over top of pastries.