Recipe Ingredients:

• 1 frozen puff pastry sheet (10-inch square), thawed
• 3/4 cup 35% heavy cream
• 2 tbsp brown sugar
• 1 tsp peppermint extract
• 1 oz dark chocolate, melted
• 2 pkg (1.5 oz each) M&M’S Holiday Milk Chocolate

Directions:

1. Preheat oven to 425˚F. On lightly floured work surface, roll out puff pastry into 12 x 10-inch rectangle. Cut into twelve 3-inchsquares, reserving any remaining pastry for another use.
2. Fit and press each pastry square into mini muffin cup; prick allover with fork. Bake for 12 to 15 minutes or until puffed and golden brown. Let cool completely. Press down pastry centers to create a cup for the filling.
3. Whip cream until stiff peaks form; beat in brown sugar and peppermint extract. Transfer to pastry bag fitted with star tip.
4. Pipe cream into each pastry cup. Drizzle with melted chocolate and top with M&M’S Holiday Milk Chocolate.

• Substitute white chocolate for dark chocolate if desired.

• Calories 160
• Fat 11g
• Saturated Fat 7g
• Cholesterol 25mg
• Sodium 45mg
• Carbohydrate 14g
• Fiber 1g
• Sugars 7g
• Protein 2g