INGREDIENTS

• 1 package puff pastry sheets
• 1 giant Hershey’s milk or dark chocolate bar (or any brand or bar you choose. Around 7 -8 oz total)
• 1 large egg
• 1 tbs water
• powdered sugar for dusting
• sanding sugar (optional)

INSTRUCTIONS

• Thaw puff pastry sheets overnight in the fridge, or on the counter for at least 30 minutes. You can use one sheet or both depending on how many treats you want to make. One sheet makes 8, two makes 16.
• Line your baking sheet with parchment paper and preheat oven to 400 degrees.
• Make your egg wash by whisking together 1 egg with a tbs of water
• Using pizza cutter/pastry cutter, cut your puff pastry into eight sections.
• Break your candy bar into 3 piece sections. If you’re not using a Hershey bar, just eyeball it.
• Lay a piece of candy in the center of each pastry.
• Fold one side of the pastry over the chocolate, brush with egg wash and then fold over the remaining side creating a nice little package of chocolate goodness.
• Press your overlapped piece to give it a little seal and brush top with egg wash
• Repeat until all pastries are formed and back for 14-15 minutes at 400
• Remove from oven and transfer to cooling rack
• Dust with powdered sugar
• Decorate with sanding sugar (optional)