Peanut Butter Cup Napoleons |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! Itâs a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. âJeanne Holt, Mendota Heights, Minnesota Ingredients:
1 sheet frozen puff pastry, thawed |
2 cups peanut butter ice cream with peanut butter cup pieces, softened |
3/4 cup butterscotch-caramel ice cream topping |
3 tablespoons creamy peanut butter |
1/4 cup chopped chocolate-covered peanuts |
Directions:
1. Unfold puff pastry. Cut into eight 4-1/2-in. x 2-1/4-in. rectangles. Place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool completely on a wire rack.
2. Scoop 1/2 cup ice cream onto each of four pastries. Top with remaining pastries. Freeze until serving.
3. Combine ice cream topping and peanut butter in a small microwave-safe bowl. Cover and cook on high for 30-45 seconds or until warmed. Drizzle over napoleons and sprinkle with peanuts. Yield: 4 servings.
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