Peanut Butter Cup Napoleons Recipe

Peanut Butter Cup Napoleons Recipe
Peanut Butter Cup Napoleons Recipe photo by Taste of Home
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Peanut Butter Cup Napoleons Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 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

Preheat oven to 400°. Unfold puff pastry. Cut into eight
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.
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 30-45 seconds or until warmed. Drizzle over napoleons and sprinkle with peanuts. Yield: 4 servings.
Originally published as Peanut Butter Cup Napoleons in Simple & Delicious February/March 2013, p29

Nutritional Facts

1 serving: 994 calories, 54g fat (21g saturated fat), 78mg cholesterol, 507mg sodium, 112g carbohydrate (56g sugars, 8g fiber), 18g protein.

  • 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
  1. Preheat oven to 400°. Unfold puff pastry. Cut into eight
  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.
  3. Scoop 1/2 cup ice cream onto each of four pastries. Top with remaining pastries. Freeze until serving.
  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. Yield: 4 servings.
Originally published as Peanut Butter Cup Napoleons in Simple & Delicious February/March 2013, p29

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