Chocolate Mocho Bundles

Sue Freeman    

Chocolate Mocho Bundles 

  1 package (17 1/4-ounces) Pepperidge FarmŽ Frozen Puff Pastry Sheets    (2 sheets)
  1 cup sweetened condensed milk 
  2 squares (1 ounce each) unsweetened chocolate 
  2 teaspoons instant coffee powder 
  40 mini marshmallows (about 1/2 cup) 
  Confectioners' sugar 


Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400°F. 

In small saucepan mix condensed milk, chocolate and coffee powder. 
Over low heat, heat until chocolate is melted, stirring constantly. Cool 
to room temperature. 

Unfold pastry on lightly floured surface. Roll each sheet into 12-inch 
square and cut into 4 (6-inch) squares. Place 2 ablespoons chocolate 
mixture in center of each square. Top with 5 marshmallows. Brush edges of 
squares with water. Fold corners to center on top of filling and twist
tightly to seal. Fan out corners. Place 2 inches apart on baking sheet. 

Bake 20 minutes or until golden. Remove from baking sheet. Cool on wire 
rack 10 minutes. Sprinkle with confectioners' sugar. Makes 8 bundles. 

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