Peanut Butter Cup Napoleons
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
YIELD: 4 servings.
Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It’s 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. —Jeanne Holt, Mendota Heights, Minnesota
Ingredients
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1 sheet frozen puff pastry, thawed
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2 cups peanut butter ice cream with peanut butter cup pieces, softened
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3/4 cup butterscotch-caramel ice cream topping
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3 tablespoons creamy peanut butter
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1/4 cup chopped chocolate-covered peanuts
Directions
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1.
Preheat oven to 400°. Unfold puff pastry. Cut into eight
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2.
4-1/2x2-1/4-in. rectangles. Place on a greased baking sheet. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack.
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3.
Scoop 1/2 cup ice cream onto each of 4 pastries. Top with remaining pastries. Freeze until serving.
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4.
Combine ice cream topping and peanut butter in a small microwave-safe bowl. Cover and cook on high 30-45 seconds or until warmed. Drizzle over napoleons and sprinkle with peanuts.
Nutrition Facts
1 serving: 994 calories, 54g fat (21g saturated fat), 78mg cholesterol, 507mg sodium, 112g carbohydrate (56g sugars, 8g fiber), 18g protein.
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