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Peanut Butter Cup Napoleons

 Peanut Butter Cup Napoleons
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
4 ServingsPrep: 10 min. Bake: 15 min. + cooling

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

  • 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.
  • Scoop 1/2 cup ice cream onto each of four pastries. Top with
  • remaining pastries. Freeze until serving.
  • 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.
Nutritional Facts: 1 dessert equals 994 calories, 54 g fat (21 g saturated fat), 78 mg cholesterol, 507 mg sodium, 112 g carbohydrate, 8 g fiber, 18 g protein.